Chicken Pot Pie with Cornbread Crust

I made this chicken pot pie with cornbread crust on Sunday because it just felt like the perfect dish to make on a chilly, rainy Sunday.   I already had some shredded rotisserie chicken that was used for the creamy piquillo pepper and chickpea soup with chicken recipe. I also decided to add in mashed potatoes since I had some leftover mashed red potatoes (click here for mashed red potatoes recipe).  This chicken pot pie with cornbread crush was a comforting dish for a rainy fall day.   The cornbread is slightly sweet and provides a great texture to the creamy chicken pot pie filling.  This recipe gave me extra chicken pot pie filling that I made a couple of mini shepherd's pie too!  I plan to post that recipe next so check back here tomorrow.  Enjoy!

Chicken Pot Pie with Cornbread Crust

Printable Recipe

Ingredients

2 tablespoons butter

½ onion, diced

1 cup mushrooms, sliced

3 tablespoons flour

1 ½ cups chicken broth

1 cup milk

1 cup mashed potatoes (optional - recipe here)

2 cups frozen mixed vegetables

2 cups cooked chicken, shredded or chopped

1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1/4 teaspoon thyme

For cornbread crust

1 box Jiffy cornbread mix

1 egg

1/3 cup milk

½ teaspoon parsley, dried

Directions

Preheat oven to 400 degrees F.

In a small bowl, mix together jiffy cornbread mix, egg, milk and parsley.  Set aside.

In a dutch oven or saucepan, over medium-high heat, melt butter.

Add onions.  Cook until soft, about 2 to 3 minutes.  Add mushrooms and cook for 2 to 3 minutes.

Stir in flour and cook 1 minute.

Next, stir in chicken broth and milk.  Cook for 5 to 7 minutes until thickened.

Add frozen vegetables, mashed potatoes, and chicken.

Stir in thyme, salt, and pepper.

Spoon into a 9x9 inch baking dish.  Top chicken mixture with cornbread batter.

Bake for 20 to 25 minutes, until bubbly.

Slow Cooker Pork Loin with Beer

Fall has arrived in DC, and I am loving this cooler weather.   I had some Sam Adam's Oktoberfest beer and I thought why not use it with a slow cooker pork loin.  This was another easy dish to make, but pretty much putting anything in a slow cooker makes it easy right?  I served this pork loin over pearl couscous (also called Israeli couscous).  Just spoon some sauce over the couscous and top with veggies and slices of pork loin.  This pork would also be great served over rice or mashed potatoes.  Leftovers would make awesome sandwiches too.  Enjoy! 

Slow Cooker Pork Loin with Beer

Printable Recipe

Ingredients

1.5 to 2 pounds marinated pork loin (I used Smithfield Garlic & Herb.)

16 ounce bottle beer (I used Sam Adam’s Oktoberfest.)

1 onion, sliced

8 ounces mushrooms, sliced

salt and pepper to taste

Directions

Combine beer, sliced onions and mushrooms in slow cooker.   Season with salt and pepper, if desired.

Place pork loin on top of vegetables.

Cook on low 8 to 10 hours.

Note:  To thicken sauce, remove pork and vegetables, and whisk in a couple tablespoons of cornstarch or flour directly in slow cooker.  Cover and cook on high for about 10 to 15 minutes.  Add in a tablespoon of butter for a richer sauce.

Mushroom Risotto

I have finally made risotto!  I have been wanting to make risotto ever since I got back from Italy last fall.  This is my first attempt and it turned out pretty well.  I researched several recipes online and I came up with this one based on the ingredients I had already.  I wanted to keep it simple so it won't be too hard to mess up.  The main thing you need to remember to do is stir constantly!  Also, slowly adding the warm stock to the rice and letting it absorb is what will make the risotto creamy.  I guarantee that if you follow those few tips, you will make a very delicious risotto!

Ingredients

1 cup arborio rice

3 cups chicken stock

2 cups mushrooms, chopped (I used button mushrooms.)

1/2 onion, minced

1 teaspoon garlic, minced

2 tablespoons olive oil

1 tablespoon butter

½ cup parmesan cheese, grated

salt

ground black pepper

Directions

In a saucepan, over medium heat, bring chicken stock to a simmer and keep warm.

In a separate pan, over medium high heat, add butter and 1 tablespoon olive oil.  Sauté onions until they get soft and translucent, about 2-3 minutes.  Next, add in garlic and mushrooms, sauté for 2-3 minutes.  Add in 1 tablespoon olive oil and the rice.  Stir to combine.  Cook for about 1-2 minutes. 

Add simmering stock, ½ cup at a time.  Continue stirring often.  When the stock is almost absorbed, add in the next ½ cup stock.   This will take about 20-25 minutes.  The rice should be cooked and still slightly chewy, so the rice is soft but still has a bite to it. 

 

Stir in the parmesan cheese and season to taste with salt and pepper.

Serves 4.  This could be a great side dish or a main dish with a salad (which is what I did!)

Here is an update on Buddy since he had sutures last week on his neck from a surgical removal of a growth.  He kept scratching at his sutures so I tried the “cone of shame” and he HATED it.   Doesn’t he look sad with it on?   So next I tried tying a bandana around his neck and it worked!   Hopefully this will last for another week until he gets his sutures removed.