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1
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes.
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2
With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside.
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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.
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4
In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes.
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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.
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6
Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots.
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7
Mix in the peas and parsley, and set aside.
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8
Preheat oven to 375u00b0 F.
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9
In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil.
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10
Pour over the chicken filling and spread to edges of dish with a spatula.
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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.
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12
(To reheat from frozen, double the baking time.)
