We had baked a whole chicken the night before, so used the half of the chicken we didn't eat, and then made stock from the carcass. If you want to do that, here is a nice instructional video. There are lots of shortcuts that could make this recipe easier, such as using a store bought cornbread mix, chicken gravy instead of the sauce, and canned vegetables.
Ingredients
½ chicken (about 2 lbs.)
½ butternut squash
1 Yukon Gold potato
6 baby red potatoes
12 oz. frozen corn
4 carrots
5 celery spears
1 medium onion
6 tbsp. Butter
6 tbsp. Flour
6 cups Chicken stock
Cornbread (double recipe below)
Instructions
1. Cut chicken into small pieces, about ½ inch cubes.
2. Cut butternut squash in half. Remove seeds and inner membranes and bake at 400° for 30 minutes. After it cools cut into ¼ inch cubes and set aside in a baking dish. Add corn.
3. Cut potatoes, carrots, celery, and onions into similar size chunks, about ¼ inch, and mix together in baking dish with squash and corn. Bake at 375° for about 20 minutes, until potatoes and squash are soft but not mushy.
4. Make a roux by melting butter in a sauce pan, and adding flour one tablespoon at a time, stirring constantly. Add chicken stock one cup at a time and stir until even. Season with salt, pepper, onion powder, and celery salt to taste.
5. Mix cornbread batter, and grease a large baking dish (corningware works well). Pour about half an inch of batter into the bottom of the dish, and bake for 10 minutes or until it is solid enough to hold the filling.
6. Mix chicken, vegetables, and sauce together, and pour onto baked cornbread bottom. Leave some room along the sides of the dish, and then pour cornbread batter on top of filling so that everything is covered.
7. Bake for about 20 minutes or until cornbread is golden.
