Recipe - Chicken Pie With Cornmeal Crust

2 pound Roasted cold Chicken
One half pound Small red potatoes
8 ounce Mushrooms
3 Carrots
2 Celery stalks
1 Onion
One fourth cup Salad oil
One fourth cup Allpurpose flour
1 One half teaspoon Salt
1 teaspoon Chicken bouillon
One half teaspoon Dried thyme
One fourth teaspoon Ground pepper
1 qt Milk
12 ounce Pkg cornmuffin mix
1 lg Egg

About 1 One fourth hours before serving:

Discard bones and skin from chicken; cut meat into bitesized pieces.
Cut potatoes into 1/2inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion.
In a 12inch 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. Add chicken, potatoes
and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3quart casserole; bake, uncovered,
for 10 minutes.
Meanwhile, prepare cornmuffin mix according to label, using egg and
remaining 2/3 cups milk. After chicken mixture has baked 10 minutes,
remove casserole from oven and spoon cornmeal mixture over the top of
chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden
and chicken mixture is hot and bubbly. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini