Chicken Pie with Cornmeal Crust

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

2	pounds	chicken	roasted, cold
1/2	pound	potatoes
8	ounces	mushrooms
3	each	carrots
2	each	celery stalks
1	each	onion
1/4	cup	vegetable oil
1/4	cup	flour, all-purpose
1 1/2	teaspoons	salt
1	teaspoon	chicken bouillon
1/2	teaspoon	thyme	dried
1/4	teaspoon	black pepper	ground
1	quart	milk
12	ounces	corn muffin mix
1	large	egg

Directions

Discard bones and skin from chicken; cut meat into bite-sized pieces.

Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.

Preheat oven to 400 degrees F.

Slice mushrooms, carrots and celery; chop onion.

In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well

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Member Review

Fragrant Coconut Rice

What a wonderfull recipe! I was so excited to try it out. When it cooks, you can marvel at the flavor and the aroma throughout the whole entire house. I give this one four stars out of five. Ambra Gordon, Denver, CO

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