Chicken Pot Pie with Cornmeal Crust

Ingredients

• 2 cups all-purpose flour
• 2/3 cup medium-grind yellow cornmeal (see Note)
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 12 tablespoons (1½ sticks) cold unsalted butter, cut into small cubes
• 1 large egg
• 1 large egg yolk
• 1½ teaspoons grated lemon zest
• 1 tablespoon ice water, or more as needed
• 4½ cups chicken stock, preferably homemade
• 3 medium carrots, sliced ¼ inch thick
• 3 sprigs of fresh thyme
• 2 tablespoons canola or vegetable oil
• ½ yellow onion, finely chopped
• ¾ pound white button mushrooms, halved or quartered if very large
• Salt and freshly ground black pepper
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup all-purpose flour
• ½ cup milk
• 16 fresh pearl onions, peeled and blanched for 5 minutes in boiling water, or 16 frozen pearl onions, thawed
• ¼ cup finely chopped parsley
• 1 pound slightly undercooked poached chicken breasts or boneless leftover chicken, cut into ¾-inch chunks (about 3 cups)
• 1 tablespoon fresh lemon juice
• Butter, for preparing the baking dish
• 2 tablespoons milk

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag