Cornbread Chicken Pie

• chicken breasts↗2

  large, halved

• butter↗1⁄4 cup
• onion↗1⁄2 cup

  sweet, chopped

• shallot↗1

  french, large, sliced

• mushroom↗1⁄4 cup

  cremi, sliced

• bell pepper↗1 cup

  sweet (mixture, red or orange or yellow)

• corn↗1⁄2 cup

  frozen, peaches and cream

• flour↗1⁄4 cup
• salt↗1 teaspoon

  sea

• oregano↗1 teaspoon

  fresh, chopped

• milk↗1 1⁄2 cups
• broth1⁄2 cup

  chicken

• cornmeal↗1⁄2 cup
• flour↗1⁄2 cup
• baking powder↗1 1⁄2 teaspoons
• teaspoon salt↗1⁄2
• teaspoon sugar↗1⁄4
• egg↗1
• cup milk↗2⁄3
• tablespoons butter, melted↗3
• cup monterey jack cheese, shredded↗1⁄2
• teaspoon paprika↗1⁄2
• teaspoon oregano↗1⁄4

Step-by-step instructions

1. 1

   Preheat oven 425°F.

2. 2

   Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.

3. 3

   Drain, remove the chicken from pot, deskin, debone and cube.

4. 4

   Place the cooked chicken in the fridge until needed.

5. 5

   Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.

6. 6

   Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.

7. 7

   Stirring often, cook until the mixture has thickened, add chicken cubes.

8. 8

   Pour into a round baking dish.

9. 9

   In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.

10. 10

    Blend in the egg, milk and butter.

11. 11

    Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.

12. 12

    Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.