Corn bread topping a twist on chicken potpie
- Photos (1)
Potpies are just plain appealing, but the crust and filling are loaded with fat and calories.
Here, cornbread takes the place of a standard pie crust. It brings fiber, flavor and a savory-sweet homeyness to the dish. I like to start with the recipe on the back of Indian Head brand cornmeal, but feel free to improvise.
I use cornstarch, not the usual butter-and-flour roux, to thicken the filling. The only tricky part is that there's no perfect ratio of cornstarch to broth.
You might need to add extra cornstarch dissolved in wine, broth or cold water.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close