WESTERN CHICKEN PIE WITH CORNBREAD CRUST

2 chicken breast halves
water
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon dried oregano leaves
2 cups milk
1/2 cup chicken broth
FOR THE CORNBREAD CRUST:
1/2 cup cornmeal
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
3 tablespoons butter or margarine, melted
4 ounces shredded Jack cheese
Paprika

Simmer chicken breasts in just enough water to cover. Cook 10 to 18 minutes until no pink remains. Drain, reserving broth for soup. Remove skin. Cube chicken. Set aside.

Melt 1/4 cup butter in a medium saucepan. Saute onion and peppers until softened.

Stir in flour. Cook for a minute.

Add 1 teaspoon salt, oregano, 2 cups milk, and broth slowly while stirring. Cook until mixture has thickened, stirring.

Add the cubed chicken. Pour into a round baking dish.

TO PREPARE THE CORNBREAD CRUST:
In a bowl, combine the cornmeal, flour, baking powder and 1/2 teaspoon salt. Beat in the egg, 2/3 cup milk and 3 tablespoons butter. Stir in the cheese. Pour over the chicken mixture.

Bake in a preheated 400 to 425 degrees F for about 20 minutes or until crust is golden brown.

Sprinkle with paprika. Serve.