CHICKEN PIE WITH CORNMEAL CRUST
Steps:
- 1. About 1 1/4 hours before serving: discard bones and skin from chicken; cut meat into bite-sized pieces.
- 2. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
- 3. Preheat oven to 400.
- 4. Slice mushrooms, carrots and celery; chop onion.
- 5. 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 coated.
- 6. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
- 7. Boil one minute, then spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes.
- 8. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk.
- 9. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture.
- 10. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly.
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