Chicken Pot Pie with Corn Bread Topping

Recipe Description

Recipe Ingredients

Filling:
¼ cup margarine
1 cup carrots (thinly sliced)
½ cup onion, chopped
½ cup celery, chopped
¼ cup flour
½ teaspoon MSG
1 package (9 ounces) frozen cut green beans, thawed and drained
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon dried leaf marjoram
2 ½ cups chicken broth
2 ½ cups cut-up chicken (cooked)

Instructions

Heat margarine in large saucepan. Add carrots, onions and celery. Cook over medium heat for 5 minutes or until tender. Sprinkle with flour, MSG, salt, pepper and marjoram. Blend well. Add chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil. Stir in cut-up chicken and green beans. Turn into a 2 quart casserole. Corn Bread Topping: ¼ cup flour ½ cup yellow cornmeal ½ teaspoon salt 2 teaspoons baking powder 1 tablespoon salad oil 1 egg 1/3 cup water In a medium bowl, combine cornmeal, flour, salt and baking powder. In a a small bowl, beat together egg, water and salad oil. Stir into cornmeal mixture. Spoon cornmeal batter over hot chicken mixture, in casserole. Bake uncovered at 425° for 25 minutes until topping is golden brown.