Chicken Pie with Cornmeal Crust

Directions

Discard bones and skin from chicken; cut meat into bite-sized pieces. Set aside.

Die the poatoes into about ½ inch dice. Set aside.

Preheat oven to 400℉ (200℃).

Slice mushrooms, carrots and celery. Peel and chop the onion.

In a 12-inch skillet over high heat, add the vegetable oil. Once hot 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 combined.

Increase the heat, add the chicken, potatoes and 3⅓ cups of the milk. Bring to a boil, reduce heat and simmer for two minutes.

Spoon the mixture into a deep 3 quart casserole dish.

Bake uncovered for 10 minutes.

Meanwhile, prepare the corn meal muffin mix according to the package directions. This will use the egg and remaining milk.

Remove the casserole from the oven and spoon the cornmeal mixture over the top.

Return the casserole to the oven and bake 15 to 20 minutes longer or until the crust is golden brown and the casserole is hot and bubbly.