CHICKEN PIE WITH CORN BREAD TOPPING
Source: Great American Home Baking Cards
Makes 4 servings

CHICKEN FILLING:
1 pound boneless, skinless chicken breasts
1/2 cup chicken broth
3 medium carrots, sliced
1/4 cup (1/2 stick) butter
1 small onion, sliced
1 large clove garlic, minced
1/4 tsp black pepper
8 oz mushrooms, sliced (2 cups)
2 Tbsp all purpose flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
TOPPING:
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 large egg
3/4 cup buttermilk
1 Tbsp butter, melted

TO PREPARE FILLING:
In a skillet, combine chicken and broth. Cover; bring to a boil. Reduce heat; simmer, turning once, until chicken is cooked, 5 to 10 minutes. Transfer chicken to a plate; let cool. Strain broth into a small bowl; reserve. Shred chicken. Wipe skillet clean with paper towels.

Meanwhile, bring a saucepan of water to a boil. Add carrots; cook until tender, 5 minutes. Drain well.

In the skillet, melt butter over medium-high heat. Add onion, garlic, and pepper; cook, stirring frequently, 5 minutes.

Add mushrooms; cook, stirring frequently, 5 minutes.

Stir in flour; cook for 1 minute.

Gradually stir in reserved broth and cream. Bring to a boil; cook, stirring constantly until thickened, 1 minute. Remove from heat.

Stir in chicken, carrots, and parsley. Spoon filling into a 1-quart baking dish.

Preheat oven to 425 degrees F.

TO PREPARE TOPPING:
Mix together cornmeal, flour, baking powder, and baking soda.

Mix together egg, buttermilk, and melted butter. Stir into flour mixture just until dry ingredients are moistened. Spoon batter over chicken mixture.

Bake pie until topping is golden brown, 30 minutes.