Chicken and Corn Pie

Ingredients:
2 chicken breasts, bone-out, skinned
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 cups medium-diced carrots, blanched for 2 minutes
1/2 cup chopped broccoli florets
1/2 cup chopped cauliflower florets
1/2 cup chopped carrots
2 cups low-sodium or homemade chicken stock

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons heavy cream
1 cup frozen corn niblets
1/4 cup minced fresh parsley leaves
For the Biscuit Top:
1 1/2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon dried, crushed chili’s
1/2 cup unsalted butter, cold cut into small pieces
1 cup skim milk

Preparation:
1. Slice the chicken into bite-sized pieces (about 1″) and season with salt and pepper. Heat olive oil in pan. Saute chicken until cooked through and slightly browned. Remove from pan and set aside.

2. Add the onion to the pan and saute for a few minutes. To this add the garlic, broccoli, cauliflower and carrots and cook, stirring occasionally, for about 15 minutes. Remove vegetables from pan and set aside.

3. Melt butter in pan and add the flour, stirring constantly for about 2 minutes (you are making a roux). Add the chicken stock to the sauce and simmer over low heat for 1 more minute, stirring, until thick. Add ½ teaspoon salt, 1/8 teaspoon pepper, and heavy cream. Add the cooked chicken, carrots, cauliflower, broccoli and onions as well as the corn niblets and parsley. Mix well. Divide among 6 single-serving sized ramekins or pour into one medium-sized baking pan.

4. Make the biscuit-topping: In a large bowl, whisk together the flour, cornmeal. baking powder, baking soda, salt, sugar and dried chili’s. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger chunks of butter remaining. Pour in the milk; using a rubber spatula, fold milk into the dough, until the dough just comes together. It will be slightly sticky - don’t over mix!

5. Working with your hands, flatten out circles or squares of dough just large enough to cover the tops of the pies (or pie). Bake in a 375 C preheated oven for about 25 minutes or until tops are starting to brown and sauce begins to bubble.