Chicken Corn Pies

Chicken Corn Pies

Crust:
¾ cup cornmeal
¼ cup all-purpose flour, may use gluten free
¼ tsp. baking powder
¼ tsp. salt
1/3 cup hot water
1 egg
2 Tbsps. butter, room temperature

Filling:
3 oz. cream cheese, cubed
2 Tbsp. milk
1 egg
1 cup cooked chicken, chopped
½ cup shredded cheddar cheese, 2 oz.
¼ cup mushrooms, sliced
¼ cup celery, sliced
2 Tbsp. green onions, sliced
¼ tsp. salt
Pepper, just a dash

Crust:
Preheat oven to 350 degrees F. Grease two 6 inch pie plates
Mix together cornmeal, flour, baking powder and salt. Mix together water, egg and butter; add to cornmeal mixture just until moistened. Pour into prepared pie plates.

Filling:
Heat cream cheese and milk over low heat; stir until smooth. Blend in egg. Add cooked chicken, cheese, mushrooms, celery, green onions, salt and pepper, mix together gently. Spoon over cornmeal mixture. Bake 25 to 30 minutes. Serves 2

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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