Anyone broken their New Years Resolutions yet?
I love resolutions, I just don’t make those “I’m going to remove things I love from my life” kind.
I make resolutions that are more inline with goals. As in:
-I’m going to take a homemade pasta class
-I’m going to read more food lit
-I’m going to explore vegan cooking, because produce is amazing
Someday I’ll set the “I’m going to start homebrewing this year” resolution, but I’m not there yet.
It’s possible that were you live, it’s actually cold right now. And maybe you set a resolution about cooking more often, if that’s the case, I have the perfect thing for you.
Chicken pot pie, with cornbread build right in. Oh, and some beer.
Beer Cornbread Topped Chicken Pot Pie
- 4 ears of corn
- 2 tbs butter, plus 2 tbs, divided
- 1 large shallot, chopped
- 2 large carrot, peeled and sliced into rings
- 1 cup peas
- 2 ribs of celery, chopped
- 2 tbs oil
- 4 boneless skinless chicken thighs, chopped into bite sized pieces
- 3 tbs flour
- 3 cups chicken broth
- 4 sage leaves, minced (about ½ tsp)
- ½ tsp salt
- ½ tsp pepper
- (1/3 more, plus more chicken)
- 3/4 cup yellow cornmeal
- 3/4 cup flour
- 1 tbs baking powder
- 1/2 tsp salt
- ½ cup beer (pilsner or low to medium hopped pale ale)
- 1 large egg
- 3 tbs melted butter
Yield: 6 servings
- Preheat oven to 400.
- Cut the corn off the ears, set aside.
- In a large pot, melt 2 tbs butter. Add the shallots and cook until softened, about 3 minutes. Add the carrots, peas, and celery, cook until the vegetables have soften about an additional 5 minutes. Remove from pot, set aside.
- Heat the olive oil. Add the chicken, cook until browned on all sides, about 5 minutes, remove chicken from pot.
- Add remaining 2 tbs butter, heat until melted. Spinkle flour on top, whisk until well combined. Add the chicken broth and bring to a low simmer. Return the chicken and vegetables to the pot along with the corn, allow to simmer for about 10 minutes.
- Place 6 individual, oven safe bowls (about 1 ½ cup sized) on a baking sheet. Pour chicken soup into bowls until about 2/3 full.
- Ina large bowl, add the cornmeal, flour, baking powder, salt and stir until combined. Make a well in the dry ingredients, add the beer, egg and melted butter. Stir until just combined.
- Top the bowls with cornbread mixture (it’s OK if the batter sinks, it’ll rise during baking).
- Bake at 400 for 20 minutes or until cornbread is golden brown.
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