This cheddar cornmeal chicken pot pie is a traditional chicken pot pie, filled with chicken, carrots, peas, and buttery onions, all topped with a cheddar, cornmeal, black pepper, and herb crust.
For the cheddar cornmeal crust
1/2 cup cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon dried rosemary (optional)
1/4 teaspoon dried thyme (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
6 tablespoons unsalted butter, cold and cubed
1/3 cup shortening, cold and cubed
1 cup shredded cheddar cheese (I prefer sharp cheddar)
2–4 tablespoons ice water, more if needed
For the pot pie filling (adapted from Ina Garten)
2–1/4 cups chicken stock
1 chicken bouillon cube
6 tablespoons unsalted butter
1–1/2 cups chopped yellow onion
6 tablespoons all purpose flour
3–1/2 cups of diced cooked chicken (I use cooked breast meat)
1 cups small diced carrots
1 cup frozen peas
1/2 cup minced fresh parsley leaves (you can substitute a reduced amount of dried parsley)
Salt and Pepper
To prepare the cheddar cornmeal crust
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 the pea sized clumps forms. 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 no over-process.
Dump the dough crumbles out on to 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.
To prepare the pot pie
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 on to 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.
The herbs and seasonings in the dough are optional but highly recommended as they add tremendous flavor!
I have tested many variations of this dough, and this is the one I was most pleased with. I have attempted using all butter, and while the taste is terrific, the texture is not as preferable to me. It’s quite delicate and may be somewhat crumbly crye shaping it for the pot pie lid, but the taste is worth the effort.