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1
For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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2
Add half the chicken and sear until browned, about 5 minutes.
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3
Place in a 12-by-3 1/2-inch round clay casserole dish.
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4
Add 1 teaspoon of oil to the skillet and brown the remaining chicken.
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5
Place in the dish.
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6
Season the chicken with 1 teaspoon of salt and pepper.
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7
Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos.
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8
Saute for 8 minutes.
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9
Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet.
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10
Stir in the mushrooms and cook for 5 minutes.
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11
Stir the vegetable mixture into the chicken.
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12
Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper.
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13
Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew.
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14
Set aside.
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15
Preheat the oven to 400 degrees.
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16
To make the spoon-bread crust, bring the water to a boil in a medium saucepan.
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17
Add the salt.
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18
Whisking constantly, pour the cornmeal in a slow, steady stream.
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19
Whisk for 20 seconds and remove from the heat.
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20
Place in a large bowl, mix in the butter and let cool.
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21
In another bowl, whisk together the egg yolks, milk, baking powder and pepper.
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22
Gradually stir the egg mixture into the cornmeal mixture.
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23
Stir in the cheese and scallions.
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24
Whip the egg whites until stiff but not dry.
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25
Fold into the cornmeal mixture.
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26
Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes.
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27
Serve hot.
