Cornbread Chicken Pot Pie

Down-home country kitchen good!

For the filling:
1 TBS extra virgin olive oil
1 TBS unsalted butter
Half of a medium onion, chopped
1/4 cup flour
2 cups chicken broth, heated
2 cups cooked chopped chicken
1/2 cup of peas, frozen or canned (you can use whatever veggies you like)
1/2 cup corn, frozen or canned
1/2 cup carrots, canned
1/2 cup green beans, frozen or canned
1 potato, diced and boiled (or you can go ahead and use a can of whole potatoes, just make sure to dice them)
1/2 tsp salt
Dash of Pepper
Dash of Tabasco sauce

For the corn bread topping:
3/4 cup yellow cornmeal
3/4 cup flour
1 TBS baking powder
1 1/2 TBS sugar
1/2 tsp salt
3/4 cup milk
1 large egg
2 TBS canola oil
To make the filling:
Preheat the oven to 400°. Spray a 2-quart casserole dish with cooking spray.
In a large skillet, heat the olive oil and unsalted butter, add onion and sauté until tender. Add the flour and mix it in with the onions until blended (I find that by doing this you prevent flour lumps when you add the broth). Slowly stir in the the heated broth, whisking well. Cook mixture over medium heat until thickened and bubbly. Stir in all of the remaining filling ingredients. Pour into the 2-quart ovenproof casserole dish and spread mixture evenly. 
To make the crust:
In a bowl, stir the cornmeal, flour, baking powder, sugar and salt together. Stir the milk, egg and canola oil together and then add the wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
Check to make sure that the center of the cornbread is cooked all the way through; if the center is still doughy, but the cornbread is as brown as you want it, put a sheet of aluminum foil over top and bake another 10 minutes or until done.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31