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Ingredients
2 tsp margarine
5 ounces diced cooked chicken
½ cup each diced carrot and celery
¼ cup diced onion
1 tbsp chopped fresh parsley
1 garlic clove, minced
1/8 tsp each pepper and thyme leaves
¼ cup all-purpose flour, divided
1 cup canned read-to-serve chicken broth
½ cup buttermilk
1 egg
2¼ ounces uncooked yellow cornmeal
¼ tsp baking soda
Method
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Preheat oven to 4000F.
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In 2-quart saucepan melt margarine; add chicken, carrot, celery, onion,
parsley, garlic, pepper and thyme and sauté over medium-high heat,
stirring frequently, until vegetables are tender-crisp, 1 to 2 minutes.
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Sprinkle 1 tbsp flour over vegetables and stir quickly to combine; stir
in broth.
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Reduce heat to low and cook, stirring frequently, until vegetables are
softened and mixture thickens, 5 to 6 minutes.
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In medium mixing bowl combine buttermilk and egg; set aside.
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In small mixing bowl combine cornmeal, baking soda and remaining 3 tbsp
flour; add to buttermilk mixture and stir until smooth.
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Spray two 1½-cup casseroles with nonstick cooking spray and spoon half
of the chicken mixture into each; top each with half of the cornmeal
mixture and spread evenly over chicken mixture. Bake until cornmeal
mixture is cooked through and lightly browned, 10 to 12 minutes.
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MAKES 2 SERVINGS, 1 PIE EACH.
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