Ingredients
2 lb roasted cold chicken
1/2 lb small red potatoes
8 oz mushrooms
3 carrots
2 celery stalks
1 onion
1/4 cup salad oil
1/4 cup all-purpose flour salt
1 tsp chicken bouillon
1/2 tsp dried thyme
1/4 tsp ground pepper
1 qt milk
12 oz pkg corn-muffin mix egg
Directions
About 1 1/4 hours before serving:
Discard bones and skin from chicken; cut meat into bite-sized
pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes
aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop
onion. In a 12-inch skillet over high heat, in hot salad oil, cook
mushrooms, carrots, celery and onion for 5 minutes, stirring
frequently, until vegetables soften slightly; stir in flour, salt,
chicken bouillon, dried thyme and pepper until vegetables are well
coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in
skillet; over high heat, heat to boiling. Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake,
uncovered, for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg
and remaining 2/3 cups milk. After chicken mixture has baked 10
minutes, remove casserole from oven and spoon cornmeal mixture over
the top of chicken mixture. Bake 15 minutes longer or until cornmeal
crust is golden and chicken mixture is hot and bubbly. ~--
Servings: 6 servings
Chicken Pie With Cornmeal Crust Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Dessert; Pie
The History of Recipes
Academics have tracked the existence of recipes way back into the far past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, generally, these old cook books were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As our culinary historical trip moves to more modern times we have a couple of cookery books which date from the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food cooked for the nobility of the time. Over the next few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and recording recipes common in their social group. By the arrival of the twentieth century, cooking books are highly popular mostly due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Chicken Pie With Cornmeal Crust recipe.
