VEGGIE POT PIE WITH CORNMEAL PIE CRUST
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
- Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
- Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
- Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
- Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
- Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.
GLUTEN FREE CHICKEN POT PIE WITH CORNBREAD CRUST RECIPE
Steps:
- Preheat the oven to 375 degrees.
- Heat the butter and oil over medium heat until the butter melts. Add the onions and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the flour and cook, stirring for 1 minute.
- Stir the chicken broth into the pan and cook, stirring occasionally, until the mixture thickens, about 8 minutes. Add the chicken, peas, and pearl onions, and cook just until the mixture is heated through, about 3-4 minutes. Season to taste with salt and pepper.
- Divide the mixture among 4 (2-cup) oven-proof bowls or ramekins.
- Combine the cornbread baking mix, milk, oil, and eggs in a mixing bowl. Stir until fully combined. Divide the mixture among the four bowls, spreading into an even layer. Bake for 20-25 minutes or until the cornbread is golden brown.
Nutrition Facts : Calories 1188 kcal, Carbohydrate 101 g, Protein 48 g, Fat 63 g, SaturatedFat 38 g, Cholesterol 209 mg, Sodium 1897 mg, Fiber 10 g, Sugar 25 g, ServingSize 1 serving
CORNMEAL PIE CRUST
I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.
Provided by Scotty Callies Mom
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, flour and 1 tsp salt in a bowl.
- Cut in shortening.
- In a separate bowl, beat together egg and 1/4 cup water.
- Add to cornmeal mixture.
- Press into 9 inch pie plate to form crust.
- Use in place of regular pie crust.
KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST
Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
- In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
- Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
- Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 650, Carbohydrate 42 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1 1/2 g
EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS
This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.
Provided by Michele
Categories BASICS
Time 1h10m
Number Of Ingredients 8
Steps:
- Place flour, cornmeal, salt and sugar into a bowl.
- Using a whisk, mix until well combined
- Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
- Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
- Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
- Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
- Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
- Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
- Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
- Bake and use according to your gallete, tart, crust or quiche recipe dictates.
- You can make this ahead and chill up to 3 days.
Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
More about "cornmeal pie crust recipes recipes recipe for chicken"
CHICKEN POT PIE WITH CORNMEAL CRUST - COOKSTR.COM
From cookstr.com
5/5 (1)Estimated Reading Time 4 minsCategory Cookstr RecipesPublished 2016-02-23
- TO MAKE THE CORNMEAL CRUST: In a food processor fitted with the metal blade, combine the flour, cornmeal, baking powder, and salt and process just to mix. Add the butter and process in short bursts, scraping down the sides of the bowl as necessary, until the mixture resembles coarse bread crumbs. Add the whole egg, egg yolk, lemon zest, and 1 tablespoon ice water and process again for a few short bursts, scraping down the sides, until the dough just comes together, but is still a bit crumbly. If the dough seems very dry, sprinkle up to 1 more tablespoon of water over the mixture. Do not over process or the crust will be tough. Turn the dough out onto a lightly floured surface and work together into a ball the consistency of stiff Play-Doh, press down into a round disk, and wrap with plastic. Refrigerate the dough for at least 1 hour or overnight.
- TO MAKE THE FILLING: In a medium saucepan, bring the chicken stock to a simmer, add the carrots and thyme, and simmer for 4 minutes. Strain the stock into a heatproof jug and set aside. Remove and discard the thyme. Set the carrots aside.
- IN A MEDIUM SKILLET, heat the vegetable oil over medium heat and sauté the onion and the mushrooms, stirring occasionally, for about 10 minutes, or until they are tender and most of the liquid has evaporated. Add salt and pepper to taste, remove from the heat and set aside.
CHICKEN PIE WITH CORNMEAL CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 9Published 2003-10-17
- Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes.
- Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.
CORNMEAL SAGE SCONES RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
- Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
- On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
CORNMEAL PIE CRUST - BAKING SENSE®
From baking-sense.com
- Combine the all purpose flour and cornmeal with the salt and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse cornmeal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.
SMOKY CHICKEN AND BEAN POT PIES WITH A CORNMEAL CRUST ...
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- Heat the sunflower oil in a large saucepan. Cook the chicken in one layer over a medium heat until browned all over (you may need to work in batches). Remove with a slotted spoon and set aside.
- Lower the heat, add the onion to the pan and cook for 5 minutes or until softened. Stir in the garlic, cumin, smoked paprika and chorizo. Cook for a few minutes, then add the chopped green chilli and red pepper. Stir in the tomatoes and kidney beans in chilli sauce, then return the chicken to the pan. Season well. Spoon into 4 x 500ml (or 6 x 350ml) individual pie pots or dishes and set aside to cool.
- Meanwhile, make the pastry. Put the flour, polenta and a good pinch of salt in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Slowly add ice-cold water, 1 tbsp at a time, stirring it in with a round-bladed knife. When the dough just sticks together, tip the pastry onto a lightly floured surface and bring together to form a smooth ball, kneading gently. Wrap in cling film, then chill for at least 15 minutes.
CORNBREAD CHICKEN POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place the filling in a 10-inch pie plate.
- In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Pour the batter over the filling in the pie plate. Bake the pot pie until the filling is bubbling and the cornbread is golden, about 25 minutes.
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