Chicken Shortcake

This is something which I used to make every once in a while when my children were growing up.  It started with a recipe I found in an old Shaker Cookbook, but gradually morphed into my own recipe through the years.  The original recipe used leftover chicken and had no vegetables in it.  I adapted it to  include some vegetables as well as poached chicken for tenderness, but do feel free to use leftover roast chicken if you wish.




The original also used cornbread baked as a whole,  rather than as muffins.  I still do it that way sometimes, but I also like to use the cornbread baked as muffins.  Cute presentation and the children liked it that way . . .



You can vary the vegetables to whatever vegetables you have on hand.  I used frozen corn, frozen baby peas and carrots the other day   . . .  but really it doesn't matter the type of vegetables so much.   Broccoli would be fabulous as well.

 

The veggies add a bit of colour, instead of it only being very bland looking . . .  and it's also a great way to get some extra veggies into your children family.  I guess in a way it is somewhat like a deconstructed pot pie!

And we all know how much I love pie!

*Chicken Shortcake*
Serves 4 to 6    

Printable Recipe  

A delicious creamed chicken and vegetable mixture, spooned over warm corn muffins.   Simple and tasty.  

4 poached boneless, skinless chicken breasts, cooled and torn into bite sized pieces (See note)

2 TBS butter

1 carrot peeled and finely chopped

1 small onion, peeled and minced

a handful of frozen peas
a handful of frozen corn

2 TBS flour

450ml of chicken stock (2 cups)

120ml of cream (1/2 cup)

salt and black pepper to taste

parsley flakes

Corn Muffins:

255g of coarse polenta (cornmeal 1 1/2 cups)

70g of sifted plain flour (1/2 cup)

1 TBS baking powder

1 tsp salt

1 TBS sugar

pinch each of thyme and sage

1 large free range egg, beaten

4 TBS melted butter

225ml of milk (1 cup)    

First make the cornbread.  Preheat the oven to 220*C/425*F/ gas mark 7.  Butter an 8 muffin cups.  Sift the dry ingredients into a large bowl.   Beat the egg, butter and milk together.  Add all at once to the dry ingredients.   Stir just to combine.  Divide between the muffin cups.   Bake for 20 minutes, until golden on top and a toothpick inserted in the centre of one comes out clean.  Remove from the oven and keep warm.  

Melt  the butter in a large skillet.  Add the onion and carrots.   Cover tightly and sweat over low heat until tender, about 10 minutes.  Stir in the flour and then slowly whisk in the chicken stock.  Cook whisking until thickened.  Season to taste with salt and pepper and add some parsley flakes.  Add the chicken and frozen vegetables and warm through.   Gently stir in the cream and heat.   Remove from the stove.   Split the warmed corn muffins.  Place the bottom halves onto warmed plated.   Spoon an equal measure of the chicken mixture over each and top with the muffin tops.   Serve immediately.