Potpie

Well, it still isn't snowing and it really isn't all that cold outside. In fact, from my friends' Twitter posts it's almost like spring because there are complaints of sinus aches and juniper allergies all around (myself included). But tonight some good winter comfort food seemed like just the ticket, anyways. I love myself a good chicken potpie. However today I was feeling too lazy to make a piecrust or hunt down some puff pastry. Also some of the residents of my household are a little vegie phobic (cough, RHPB, cough). Since most potpies depend on peas or carrots for their flavor, and a good crust, I was hard pressed to find a good substitute. Here's what I came up with...



Veg-O-Phobe's Chicken Potpie

Cornbread topping
1 c yellow cornmeal
1/3 c flour
1-1/2 t baking powder
1 T sugar
1/2 t salt
1/2 t baking soda
2 T oil
3/4 c buttermilk
1 egg
1/2 c melted butter

Combine all ingredients and mix until smooth. Pour into greased square baking pan and bake at 375 degrees for 25 minutes. Save half for topping, let kids and husband snack on the other half while you make dinner.

Filling
2 T butter
1/2 small yellow onion, chopped
1 stalk celery, thinly sliced
1 can cream of chicken soup
2 c chicken stock
salt & pepper
1/4 t crushed red pepper
1 t garlic powder
1 roasted chicken from your grocery deli
3 c baby potatoes, cut into bite size chunks
1/2 c grated cheddar cheese

In a saucepan over medium heat, melt butter. Saute onions and celery until transparent. Add soup, stock, salt & pepper, red pepper, and garlic powder. Cook over low heat until blended, stirring occasionally.

Cook potatoes (+ 1/4 c water) in microwave for 6 minutes. Drain. Cut 3 cups chicken into 1/4 inch chunks (about 2 breasts, 1 leg, 1 thigh). Add chicken and potatoes to soup mixture. Simmer over medium heat for 5 minutes. Remove from heat.

Pour chicken mixture into casserole dish. Sprinkle with cheddar cheese. Crumble cornbread and sprinkle over top. DO NOT STIR. Bake at 350 degrees for 40 minutes.

Note: Not vegie phobic? Add peas, carrots, and other "rabbit food" to the soup mixture at the same time as the potatoes.