Chicken Potpie with Cornmeal Crust Recipe from GourmetFoodPlaza.com

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Chicken Potpie with Cornmeal Crust Recipe.....you'll find more recipes like this in our Recipe pages

Chicken Potpie with Cornmeal Crust
Whether poultry is left over or cooked to order, it's guaranteed a welcome as the star of a savory pie. Combined with vegetables in a milk sauce and topped with a cornmeal, it's a favorite Canadian winter dish.
Serves 10
2	large all-purpose potatoes (about 1 3/4 lbs)
1	medium rutabaga (about 1 1/4 lbs)
3	medium carrots
1	large onion
2	large celery stalks
1 tbsp	olive or vegetable oil
1/2 tsp	salt
10 oz	frozen peas
3 cups	bite-size pieces cooked chicken (1 lb)
1 cup	milk
1/4 cup	all-purpose flour
3 cups	chicken broth
1/4 tsp	ground black pepper
1/2 cup	minced celery leaves
1	large egg white, lightly beaten
-	celery leaves for garnish

	Cornmeal Crust
1/4 cup	yellow cornmeal
1 1/2 cups	all-purpose flour
1 tsp	salt
2/3 cup	shortening

-	In large bowl, mix cornmeal, flour and salt
-	With pastry blender or two knives, used scissor fashion, cut in shortening until mixture resembles coarse crumbs
-	Sprinkle 6 to 7 tbsp of cold water, 1 tbsp at a time, into flour mixture
-	Mixing with a fork after each addition until dough is just moist enough to hold together

	Prepare Pie
-	Peel and dice potatoes and rutabaga
-	Dice carrots, onion, and celery
-	In nonstick 12 inch skillet, heat oil over medium-high heat
-	Add rutabaga, carrots, and onion and cook 10 minutes
-	Stir in potatoes, celery, and salt and cook, stirring often, 10 minutes longer, or until vegetables are tender
-	Stir in peas and chicken
-	Spoon mixture into 13" by 9" baking dish
-	In small bowl, with wire whisk or fork, beat milk and flour

-	In 3 quart saucepan, heat chicken broth to boiling
-	Stir in milk mixture and pepper
-	Cook, stirring, until sauce boils
-	Stir into chicken mixture
-	Preheat oven to 425 F

-	Prepare Cornmeal Crust
-	On lightly floured surface, with floured rolling pin, roll dough into a rectangle 2 inches larger all around than top of baking dish
-	Sprinkle with minced celery leaves
-	With rolling pin, press leaves into dough

-	Place dough rectangle over filling
-	Trim edge, leaving 1 inch overhang
-	Reserve trimmings
-	Fold overhang under, crimp edge
-	Brush crust with some egg white
-	Reroll trimmings, cut into leaves to decorate edge of pie
-	Brush pastry leaves with egg white

-	Cut several slits in crust to allow steam to escape during baking
-	Tear off 15 inch piece of foil, crimp edges slightly
-	Place foil on oven rack directly below pie to catch any drips while baking
-	Bake pie 35 to 40 minutes, until crust is golden brown and filling is hot and bubbling
-	During end of baking time, cover edge of crust with foil to prevent over browning

-	Garnish with celery leaves

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