Chicken Pot Pie

Tonight was one of our favourite simple meals - a variation on chicken pot pie.  Cornbread crust and tonnes of extra veggies make me happier than traditional pot pie.  Not only is it a lot easier, but I think it tastes better too.  Healthy comfort food.  The cornbread top can be made with a mix.  I usually just sub out quinoa flour for the wheat, but you can use any type you have on hand.

Ingredients
2 chicken breasts
1 onion
2 cloves garlic
1 tsp chili powder
1/2 tsp cumin
1/2 tsp ground coriander
2 carrots
2 pieces of celery
2 small zucchini
handful of frozen peas
1-2 cups chicken stock
1 tbsp butter
1 tbsp flour
1/4 cup hot sauce

Brown cut-up chicken in a large saucepan.  Add chopped onion and garlic, cook until onions begin to become transparent.  Sprinkle spices.  Add carrots, celery and zucchini.

Melt butter in a small saucepan.  Add flour, cook for one minute.  Slowly add stock and hot sauce.  Cook until thickened slightly.  Add to saucepan with chicken mixture with peas.

Pour mixture into a 11x17 pan.  Top with cornbread batter.  Bake at 350º for 20 minutes or until browned.

Cornbread batter
1/4 cup butter
2 beaten eggs
3/4 cup corn meal
3/4 cup flour (of any kind)
1 tsp baking powder
1/2 tsp baking soda
2/3 cup sour cream

Cream butter, add eggs.  Mix dry ingredients.  Add to butter and eggs mixture in three parts, alternating with sour cream.  Add enough water to make a thin batter that will spread easily over the top of the pie.