Chicken Potpie
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FROM: - Woman's Day Magazine Instead of corn bread, the filling can be topped with a pastry crust. Melt 1 stick butter or margarine in a 3-quart saucepan over medium heat. Whisk in 1/2 cup all-purpose flour until blended. Gradually whisk in 2 cups milk until smooth. Add reserved 2 cups chicken broth, 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, and 1/2 teaspoon each salt and pepper. Bring to a boil, whisking constantly. Reduce heat and simmer, uncovered, 5 minutes or until slightly thickened. Add reserved 5 cups chicken (from the Chicken-Vegetable Soup recipe), sliced carrots, green peas and pearl onions. Simmer 8 to 10 minutes longer until thickened. Cool, divide potpie filling evenly between 2 containers. Refrigerate up to 3 days. Or freeze up to 3 months. TO SERVE - Thaw potpie fillings in refrigerator or microwave. Heat oven to 400 degrees. Spoon filling into a shallow 2-quart baking dish. Bake 20 minutes or until hot. Meanwhile, for each pie, prepare 2 packages Corn-Bread mix as directed on package. Spoon on filling. Bake 20 minutes until golden brown and a pick inserted in corn bread comes out clean. Makes 2 pies, 4 servings each