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My husband LOVES this one.
Hope you like it, too. 1 lb. boneless, skinless chicken breasts
1/2 cup chicken broth
3 medium carrots, sliced
1/4 cup (1/2 stick) butter
1 small onion, chopped
1 large clove garlic, minced
1/4 tsp. pepper
8 oz. mushrooms,
sliced (2 cups)
2 tblsp. flour
1/2 cup heavy cream
1/4 cup chopped parsley Topping
1/2 cup yellow cornmeal
1/2 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1 large egg
3/4 cup buttermilk
1 tblsp. butter,
melted In a skillet, combine chicken and broth. Cover; bring to boil. Reduce heat; simmer, turning once, until chicken
is cooked, 5-10 minutes. Transfer chicken to a plate; let cool. Strain broth into a small bowl; reserve. Shred chicken.
Wipe skillet clean with paper towels. Meanwhile, bring a saucepan of water to a boil, add carrots; cook until tender,
5 minutes. Drain well. In the same skillet, melt butter over medium-high heat. Add onion, garlic, and pepper; cook, stirring
frequently, 5 minutes. Add mushrooms; cook, stirring frequently, 5 minutes. Stir in flour; cook for 1 minute. Gradually
stir in reserved broth and cream. Bring to a boil; cook, stirring constantly, until thickened, 1 minute. Remove from heat.
Stir in shredded chicken, carrots, and parsley. Spoon into a 1 quart baking dish. Preheat oven to 425 degrees. To prepare
topping, mix together cornmeal, flour, baking powder and baking soda. Mix together egg, buttermilk and melted butter. Stir
into cornmeal mixture just until dry ingredients are moistened. Spoon batter over chicken mixture. Bake pie until topping
is golden brown, 30 minutes. **Notes:
I skip the mushrooms, since my husband doesn't like them. Also, I use parsley
flakes instead of fresh parsley. To make this with less fat, you can substitute margarine or lowfat margarine for the butter,
and skim or any other type of milk for the cream. If you don't have buttermilk, make your own sour milk by adding about
1 tsp. of lemon juice to a measuring cup. Add enough milk to equal 3/4 cup of liquid.
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