Title: Chicken pie with cornmeal crust
 Categories: Poultry, Casseroles
      Yield: 6 Servings
 
      2 lb Roasted cold Chicken
    1/2 lb Small red potatoes
      8 oz Mushrooms
      3    Carrots
      2    Celery stalks
      1    Onion
    1/4 c  Salad oil
    1/4 c  All-purpose flour
  1 1/2 ts -Salt
      1 ts Chicken bouillon
    1/2 ts Dried thyme
    1/4 ts Ground pepper
      1 qt Milk
     12 oz Pkg corn-muffin mix
      1 lg -Egg
 
  About 1 1/4 hours before serving:
  
     Discard bones and skin from chicken; cut meat into bite-sized
  pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes
  aside.
     Preheat oven to 400 F.  Slice mushrooms, carrots and celery; chop
  onion. In a 12-inch skillet over high heat, in hot salad oil, cook
  mushrooms, carrots, celery and onion for 5 minutes, stirring
  frequently, until vegetables soften slightly; stir in flour, salt,
  chicken bouillon, dried thyme and pepper until vegetables are well
  coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in
  skillet; over high heat, heat to boiling. Boil one minute.
     Spoon chicken mixture into a deep 3-quart casserole; bake,
  uncovered, for 10 minutes.
      Meanwhile, prepare corn-muffin mix according to label, using egg
  and remaining 2/3 cups milk.  After chicken mixture has baked 10
  minutes, remove casserole from oven and spoon cornmeal mixture over
  the top of chicken mixture.  Bake 15 minutes longer or until cornmeal
  crust is golden and chicken mixture is hot and bubbly. ~--