Chicken Pie With Cornmeal Crust

1. 1

   Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes.

2. 2

   With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside.

3. 3

   Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

4. 4

   In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes.

5. 5

   Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens.

6. 6

   Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots.

7. 7

   Mix in the peas and parsley, and set aside.

8. 8

   Preheat oven to 375u00b0 F.

9. 9

   In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil.

10. 10

    Pour over the chicken filling and spread to edges of dish with a spatula.

11. 11

    Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles; 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly. Let stand 10 minutes before serving.

12. 12

    (To reheat from frozen, double the baking time.)

* Per serving · 4 servings · Values may vary.