Recipe Index

Ingredients

• CHICKEN FILLING:
• 2 tablespoons unsalted butter
• 1 to 2 carrots, diced (1 large or 2 small)
• 1/4 large yellow onion, diced
• 1 to 2 celery ribs, diced small
• 2 teaspoons minced garlic
• 3 sage leaves, finely chopped
• 2 sprigs thyme, finely chopped
• pinch of rosemary leaves, finely chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/3 cup half and half, or whole milk or heavy cream
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon yellow mustard
• dash of turmeric
• dash of nutmeg
• 8 ounces rotisserie chicken, shredded (about 1 1/2 cups)
• 1/3 cup frozen baby peas
• JALAPEÑO CHEDDAR CORNBREAD:
• 2/3 cup all purpose flour
• 1/3 cup yellow corn meal
• 1/2 teaspoon salt
• 1/2 tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter, browned
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup sharp cheddar, shredded
• 1 jalapeño, diced and seeds removed

Method

1. Heat the oven to 400°F, grease a baking dish or cast iron skillet, and set it on a larger tray to catch any spillover.
2. Melt the butter in a deep pan over medium heat and cook the carrots, onion and celery for 5 to 7 minutes until softened and golden. Stir in the garlic, sage, thyme and rosemary and cook for about 1 minute until fragrant.
3. Dust the flour over the vegetables and cook it for a minute or two, then whisk in the chicken broth a little at a time, followed by the half and half.
4. Season the filling with the salt, black pepper, smoked paprika, red pepper flakes, mustard, turmeric and nutmeg, simmer it for about 5 minutes until thickened, then stir in the shredded chicken and peas and take the pan off the heat.
5. For the cornbread, brown the butter in a pan over medium heat for 5 to 6 minutes, then cool it in a bowl until it is not hot. Whisk the flour, cornmeal, salt, baking powder, baking soda, white sugar and brown sugar together, then whisk in the browned butter, egg and buttermilk just until combined, and fold in the cheddar and jalapeño.
6. Spoon the cornbread batter over the chicken filling and spread it evenly to the edges.
7. Bake for 20 to 25 minutes until the top is golden and a toothpick from the center comes out clean, then rest the pie for 5 to 10 minutes before serving.

Prep: 30 min · Cook: 40 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data