Chicken Pot Pie

The original recipe for this pot pie is from Real Simple magazine and can be found here:

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-vegetable-pot-pie-00000000008065/index.html

Here's the way I made it:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Jamison's soup base, chicken flavored
• 1 onion, chopped
• 1/2 bag of frozen carrots and peas
• 1/2 bag of frozen corn
• 3 tablespoons all-purpose flour
• 1 and 1/2 cups 1 percent milk
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 9-inch store-bought piecrust, thawed if frozen

Directions

1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then chop.
2. Heat the oil in a saucepan over medium heat. Add the onions and soup base and cook, stirring, until onions begin to soften, 6 to 8 minutes (do not let them darken). Add frozen vegetables and continue cooking until they begin to thaw. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken and seasonings. Transfer to a shallow 1½- to 2-quart baking dish.
4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

This was pretty good, but I've got some ideas for improvement and another pot pie recipe that I want to try.

Cornbread Stuffing

It will soon be time for all the tasty foods of the holidays. This is David's mom's stuffing recipe.

Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil

Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.

Stuffing
Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste

Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.