Chicken Pot Pie with Cornmeal Crust
Indulge in a homemade Chicken Pot Pie with Cornmeal Crust—better than frozen pies and perfect with leftover turkey. Perfect for Thanksgiving or any winter meal!
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Cooking tools:
- Stockpot
- Saute pan
- Skillet
- Saucepan
- Baking dish
- Mixing bowl
- Pastry cutter
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Peeler
- Rolling pin
- Baking sheet
- Pastry brush
- Aluminum foil
- Oven
- Stove
- Fine-mesh sieve
- Whisk
- Spoon
- Spatula
- Plastic wrap
- Refrigerator
Ingredients
- 1 pound cooked chicken meat or 4 chicken thighs
- 2 medium (or 1 large) turnips
- 1 parsnip
- 8 ounces mushrooms
- 3 medium or 2 large carrots
- 2 large onion
- 1 pound potatoes
- 3-4 TBL olive oil
- 5 ounces frozen peas
- 1 cup milk
- 1¾ cups flour
- ¾ teaspoon chicken base
- ¼ cup cornmeal (we prefer the granularity of Quaker brand corn meal)
- ½ cup shortening
- 1 egg
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