Chicken Pot Pie With Cornbread Crust

Chicken Pot Pie with Cornbread Topping                 Nancy Harrison

Ingredients

4 chicken breasts skin and bones still on

2 stalks celery, chopped

2-3 carrots, chopped

1 Lg onion, chopped

10 oz frozen peas

Chicken Stock

2 Boxes Jiffy Cornbread mix

Directions:

Cook chicken breasts with carrots, celery, onion, bay leaf, salt & pepper until cooked through, remove from stock, cool and shred or chop, reserve stock

Chop vegetables and sauté in a small amount of olive oil and butter until crisp tender; add chicken and 2-3 cups of stock.  Cook until gently boiling; dissolve 2 T of cornstarch in cold water and gradually add to the boiling mixture, cook and stir until mixture clears up and thickens; adding more cornstarch or stock to get the right consistency. Add peas last.

Pour into a 9 X 13 baking dish.  Mix the cornbread mix according to directions; spread carefully in a thin layer over the chicken and vegetable mixture.  Bake at 375 degrees for about 25-30 minutes or until the cornbread is golden brown and the chicken mixture is bubbling.  Let set for a few minutes before serving.