Chicken Shortcake is a stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
2 Tbs flour
2 Tbs butter
2 cups seasoned chicken stock
2 cups cooked diced chicken
2 cups frozen mixed vegetables or peas and carrots, thawed, or use leftover vegetables
3/4 cup sifted flour
2 tsp baking powder
3/4 tsp salt
1 Tbs sugar
3/4 cup yellow cornmeal
1 beaten egg
1/2 cup chicken stock
1/4 cup milk
3 Tbs melted shortening or butter
1/2 cup shredded Cheddar cheese, optional
In saucepan, blend 2 tablespoons flour with 2 tablespoons butter over low heat until a smooth paste is formed. Gradually stir in chicken stock. Continue cooking, stirring constantly, until thickened. Add chicken and vegetables; heat through. Spoon into a 2-quart baking dish.
Sift together the 3/4 cup flour, baking powder, salt, and sugar. Add cornmeal and blend thoroughly. Combine beaten egg, 1/2 cup chicken stock, milk, and melted shortening. Pour batter over chicken mixture. Bake at 400° for 30 minutes. If desired, sprinkle with cheese about 5 minutes before finished.