Cheddar Cornmeal Chicken Pot Pie

My Cozy Kitchen: A Cheddar Cornmeal Chicken Pot Pie Adventure

The aroma of a perfectly baked chicken pot pie is undeniably comforting. It's the kind of food that evokes warm memories of family gatherings and cozy evenings. Today, I'm sharing my recipe for a cheddar cornmeal chicken pot pie – a twist on a classic that’s both delicious and surprisingly easy to make. I've always loved pot pies; they’re the ultimate comfort food, perfect for a chilly evening or a special occasion. This recipe, however, adds a delightful crunch and cheesy richness that elevates it beyond the ordinary.

I’ve been experimenting with different crust recipes lately, aiming for that perfect balance of flakiness and flavor. This cheddar cornmeal crust is my latest obsession! The cornmeal adds a wonderful texture and a slightly nutty taste that complements the creamy chicken filling perfectly. The sharp cheddar cheese, on the other hand, offers a lovely tang that cuts through the richness of the buttery chicken and vegetables. It’s the little things, you know, the details that elevate a simple dish into something truly special.

One of the things I love most about cooking is the sense of accomplishment it brings. There's something deeply satisfying about creating something delicious from scratch, knowing exactly what goes into it. And this pot pie is no exception. From the tender chicken and vibrant vegetables to the golden-brown, crispy crust, every element is carefully crafted to create a truly unforgettable culinary experience. I often find myself making extra to share with friends and family; it's a dish that always disappears quickly.

This recipe is also wonderfully versatile. Feel free to experiment with different vegetables – mushrooms, bell peppers, or even spinach would be fantastic additions. You can also adjust the seasoning to your liking. A pinch of cayenne pepper would add a delightful kick, while a touch of nutmeg would provide a warm, earthy note. The possibilities are truly endless!

Making this pot pie is a journey in itself. It's not just about following instructions; it's about embracing the process, the rhythmic chopping of vegetables, the satisfying swirl of the whisk as you create the creamy filling, and the gentle rolling of the dough. Each step contributes to the overall experience, making it more than just a recipe—it's a moment of self-care, a chance to reconnect with myself and the joy of creating something beautiful and delicious.

So, gather your ingredients, put on some relaxing music, and embark on this culinary adventure with me. Create your own comforting sanctuary in your kitchen, and let the aroma of this cheddar cornmeal chicken pot pie fill your home with warmth and happiness. Enjoy the journey, and most importantly, savor every bite!

Beyond the simple joy of cooking and the taste, this pot pie represents so much more to me. It's a symbol of home, of nourishment, and of sharing. It's a gesture of love, a way to connect with loved ones, and a reminder of the simple pleasures in life. It's not just food; it's an experience.

Making this pie is a ritual, a comforting routine that allows me to unwind and connect with my creative side. It's a small act of self-care in a busy world, a moment of peace and tranquility amidst the chaos of daily life. And the best part? Sharing it with others. The happy faces, the satisfied sighs, the joyful conversations – these are the moments that make it all worthwhile.

This recipe, therefore, is more than just a collection of ingredients and instructions. It’s a story, a memory in the making, a testament to the power of food to bring people together. I encourage you to try it, not just for the delicious result, but for the experience itself. Happy cooking!

Step-by-step

• In the bowl of a food processor, whiz together the cornmeal, flour, salt, sugar, pepper, and dried herbs and seasonings for about 30 seconds.
• Add the butter and shortening and pulse in the processor until marble-sized clumps form.
• Add the cheese and pulse a few more times until well combined and pea-sized clumps form.
• Add 2 tablespoons of the ice water and pulse until the dough begins to come together, adding an additional tablespoon of water or two if needed. Do not over-process.
• Dump the dough crumbles onto the counter and form into a round, flat disk.
• Cover in plastic wrap and chill in the fridge for at least an hour, or up to three days.
• Preheat the oven to 375 degrees.
• In a small saucepan, warm the chicken stock and bouillon cube over medium heat, but do not boil.
• In a large Dutch oven or pot, add the butter and onions, cooking over medium heat and stirring frequently until the onions are translucent (about 10 minutes).
• Add the flour and cook for 2 minutes, stirring all the while.
• Add the chicken stock mixture and continue to cook while stirring for an additional minute.
• Once the sauce has thickened, add the chicken, carrots, peas, parsley, 1 teaspoon of salt, and 1/2 teaspoon pepper.
• Mix well and turn the heat off.
• Pour the pot pie filling into a 10" cast iron skillet, or another glass/ceramic baking dish that the pot pie can nearly fill to capacity.
• Whisk the egg with a tablespoon of water and brush the mixture on the lip of the pan. This will help the pot pie crust to stick to the pan, but is optional and may not be necessary depending on your pan.
• On a floured surface, roll your crust out until it is 2 inches wider on all sides than the size of your pan. Be sure to keep your surface and pin well floured to keep from sticking.
• Transfer the crust to the skillet (I roll the dough loosely back onto the rolling pin and then gently roll it back out on top of the pan), trimming the edges, and crimping them as desired.
• Brush the top of the pie with the egg wash and cut a few vent slits on the top of the pie.
• Place in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling underneath.
• If the crust or edges are golden or burning before the filling is bubbling, cover loosely with a piece of foil.
• Allow to set for about 20-30 minutes before serving.