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Here's what to do:
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1. In a separate medium bowl, add all contents for the crust. Mix well until smooth. Set aside covered.
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2. Boil your chicken in salt water until white and tender. Turn off heat and cover.
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3. In a large saucepan, add: 3 sticks butter, 3 small tablespoons flour (add more if you like it thick), onion powder, celery salt, lemon pepper, 1/2 or 1 cup chicken broth, hot sauce, pepper and parsley. Let boil for 10-15 minutes, stirring every few minutes.
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4. In a medium pot, add: corn, carrots, onion, & 1/2 cup salt water. Let simmer for 8-10 minutes.
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5. Grease your potpie pan lightly.
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6. Strain Chicken. Set aside.
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7. Strain vegetables. Combine with chicken. Set aside.
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8. Stir your potpie sauce, add and mix into chicken and veggies. Pour contents into potpie pan.
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9. Gently pour cornmeal over the top of the pot pie, being careful not to let it spill over, it I totally ok, for there to be some leftover in the bowl. Don't try to fit the whole batter into it, it rises, and you don't want a messy and unattractive burnt pot pie. Just add enough to blanket the top for a crust.
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10. Set in oven for 20 minutes or until golden brown on top. Be careful, it will be really hot!
