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Biscuit-Topped Poblano Chicken Pot Pie

KingTM

KingTM

All Big 10
5 Year Member
Whoa, now this piqued my interest. I may try my hand at this in the very near future. May try replacing the biscuits with some cornbread or polenta though, not really feeling the biscuits.
 




I think the only way to have it look like a real pot pie would be to make a drier, higher fat, cornbread batter more akin to a pie crust than cornbread. Look up cornbread crust or cornmeal crust. Will have pretty much the same flavor, but, not the texture.
 
Par-bake the bottom crust, so it holds up to the filling being poured over it. I would go with half the time to cook the cornbread as the par-bake time.....

Just my :Sign2cents:

Old Gold Knight said:
I think the only way to have it look like a real pot pie would be to make a drier, higher fat, cornbread batter more akin to a pie crust than cornbread. Look up cornbread crust or cornmeal crust. Will have pretty much the same flavor, but, not the texture.
Click to expand...
 




i am more of a pastry crust kind of guy for pot pies. Phylo dough works great and is easy just paste a couple of layers with butter. also how do you have a pot pie without some minced garlic, carrots and peas in it?
 
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