Harvest Cornbread Chicken Pie

• 1 (3 lb.) broiler-fryer, skinned
• 3 qt. water
• 2 c. peeled, cubed sweet potatoes
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• vegetable cooking spray
• 1 c. chopped onion
• 1 c. whole kernel frozen corn, thawed
• 2 cloves garlic, minced
• 3/4 c. self-rising flour
• 3/4 c. self-rising cornmeal
• 1 tsp. salt
• 3/4 tsp. chili powder
• 3/4 c. nonfat buttermilk
• 1 egg, lightly beaten

1. Place broiler-fryer in 3 quarts water in a Dutch oven.
2. Bring to a boil; cover, reduce heat and simmer 45 minutes or until chicken is tender.
3. Remove chicken from broth, reserving broth. Let chicken cool to touch.
4. Bone and chop chicken.
5. Return chopped chicken to broth; cover and chill 8 hours.
6. Skim and discard fat from broth.
7. Remove chicken with a slotted spoon; set aside.
8. Bring broth to a boil; cook 50 minutes or until reduced by half.
9. Add sweet potatoes and cook 13 minutes or until tender; remove with a slotted spoon.
10. Set sweet potatoes aside.
11. Cook broth 20 minutes or until reduced to 1 cup.
12. Combine cornstarch and 1 tablespoon water; stir well.
13. Add to broth; cook, stirring constantly until thickened.

water, potatoes, cornstarch, water, vegetable cooking spray, onion, whole kernel frozen corn, garlic, flour, cornmeal, salt, chili powder, nonfat buttermilk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426747 (may not work)