Chicken Pot Pie With A Cornbread Crust Recipe

• 1/4 c. butter
• 1 c. minced onion
• 1 c. sliced celery
• 2 c. sliced mushroom
• 3-6 tbsp. flour
• 1 1/4 c. chicken broth
• 1 c. lowfat milk
• 10 ounce. pkg. frzn peas, thawed
• 1 teaspoon salt
• 1/4 teaspoon thyme
• Water
• 1 c. sliced carrots
• 3 c. minced cooked chicken
• 1 c. corn meal
• 1 c. all purpose flour
• 3 teaspoon sugar
• 3 teaspoon baking pwdr
• 1 teaspoon salt
• 4 tbsp. butter
• 2/3 c. lowfat milk
• 1 egg

1. Preheat oven to 425 degrees.
2. In a saucepan, heat butter; add in onions and celery.
3. Cook 2 min, add in mushrooms and cook 3 min.
4. Add in 2 tbsp.
5. flour, cook 1 minute.
6. Slowly add in lowfat milk and broth.
7. Cook and stir till thickened.
8. Add in a little more flour if necessary.
9. Add in peas and seasoning; set aside.
10. In 1 c. of water, cook the carrots 5 min, drain.
11. Pour carrots, chicken and sauce into 12 x 8 inch baking dish.
12. Crust: in a small bowl, combine dry ingredients with a pastry knife.
13. Cut in butter till mix resembles coarse crumbs.
14. In a small bowl, combine lowfat milk and egg.
15. Add in dry ingredients.
16. Stir till well moistened.
17. Spread over chicken mix.
18. Bake 20-25 min or possibly till bubbly.

butter, onion, celery, mushroom, flour, chicken broth, milk, frzn peas, salt, thyme, water, carrots, chicken, corn meal, flour, sugar, baking pwdr, salt, butter, milk, egg

Taken from cookeatshare.com/recipes/chicken-pot-pie-with-a-cornbread-crust-37536 (may not work)