adapting the cask iron skillet winning recipe?

[2big4mysize]

Did anybody see the Amish Skillet chicken winning recipe for the national cornbread cookoff? She used Martha white buttermikl corn bread mix flour, mik sweet potatoes and Atkins OWL acceptable stuff like chicken and stock and cream, dried carnberry's, mushrooms and parmagean cheese

baiscally it looks like a chicken one crust pot pie with the swwetpotato cornbread as the top crust and the rest as chicken in a cream gravy.

SO can i sub say my flax corn bran muffins (y'all could use Atkins corn muffin mix) with pumpkin for the sweetpotatoes skip the sugar as the crust
and make the chicken in a flourless cream sauce? or just mix it all up as a spoonbread type casserole?

[not2late]

Okay so, let me get the visual straight.

bottom = creamy chicken mixture
top = sweet potato cornbread

If that's the case, you can sub pumpkin for the sweet potato in the cornbread part. Make a low carb chicken in cream sauce. Top it with the cornbread mixture and bake it.

[2big4mysize]

yep in a cast irobn skillet

one more question does the steam from the ckicken mix cook the bottom of the cornbread mix or does it just bake from top down? the amount of liquid in the sauce could effect my finished product then.

[not2late]

I used to make casseroles like that before Atkins. It does a little of both. The heat from the filling will cook the topping alittle, but most of the baking is from the top down.

[LindaJay]

When I would make chicken pot pie with biscuits on top (back in the old days!), I was never happy with how they cooked on the bottom -- always really soggy and gross. So I started cooking the chicken mixture for a little while -- until it was bubbly. Then I put the biscuits on top -- since the chicken was already hot, the biscuits cooked much better. It was a little more work, but we liked it better.