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1
Preheat the oven to 400F.
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2
To make the filling for the pot pie: If using fresh pearl onions, fill a small saucepan with water and bring to a boil over medium-high heat.
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3
Add the pearl onions and blanch for about 3 minutes.
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4
Drain and set aside to cool.
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5
Peel the onions using a small paring knife, and set aside.
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6
In a large saucepan, melt the butter over medium heat.
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7
Add the carrots, celery, and onion and slowly cook the vegetables for about 10 minutes, stirring occasionally, without letting them color.
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8
Add the flour to the pan and cook, stirring frequently, for 5 to 6 minutes.
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9
Add the chicken stock, slowly at first, stirring vigorously to incorporate it with the vegetables.
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10
Add the potatoes and chicken, bring to a simmer, and cook for about 10 minutes, or until the potatoes are tender.
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11
Add the peas and pearl onions and cook for another minute or so to heat through.
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12
Season with the salt and with pepper to taste.
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13
Transfer to a 13 x 9 x 2-inch baking dish.
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14
To make the topping: Put the butter, cornmeal, flour, sugar, baking powder, salt, and eggs in the bowl of a food processor fitted with a metal blade.
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15
Pulse until just combined but still crumbly.
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16
Add the milk and pulse just until incorporated.
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17
Pour the batter over the chicken filling to cover completely.
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18
Bake for about 40 minutes, or until the crust turns golden and the filling is bubbling around the edges.
