Chicken Pot Pie With Corn-Bread Crust

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Cristina Ferrare


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2 cups chopped potatoes

½-cup chopped carrots

1-tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, chopped

¼-cup all-purpose flour

2 cups chicken stock, homemade or store-bought organic chicken broth

2 cups chopped roasted chicken breast, cut into 1” inch pieces, home made or store bought roasted chicken breasts

½-cup frozen baby peas

1-teaspoon kosher salt

Cracked pepper

Dash of Tabasco sauce

¾- cup cornmeal

3/4-cup all-purpose flour

1-tablespoon baking powder

1-1/2 tablespoons sugar

½ teaspoon salt

¾ cup low-fat milk

2 tablespoons canola oil

1 large egg yoke, slightly beaten

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