The National Cornbread Festival South Pittsburg, Tennessee

Crunchy Cornbread Topped Chicken & Ham Skillet Pie, Susan M. Runkle Walton, KY

3 boneless, skinless chicken breast halves
2 carrots, chopped
1 medium potato, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
3/4 teaspoon ground pepper
1/2 teaspoon salt
2 cups chicken stock
2 tablespoons butter
1 large onion, chopped
1/4 cup flour
2/3 cup milk
2 tablespoons chopped parsley
1 tablespoon lemon juice
3/4 cup ham, diced
1 cup Martha White Buttermilk Cornmeal mix
1 cup water
1/2 cup sharp cheddar cheese, grated

Preheat the oven to 375 degrees.

Cut the chicken into 1” cubes and place in a medium saucepan with the carrots, potatoes, celery, 1/2 teaspoon of the thyme and the salt and pepper. Pour in the stock and heat to simmer. Cover the pan and simmer gently for 10 minutes. Drain the chicken and vegetables, reserving 1 1/4 cups of the stock.

Return the pan to the heat and melt the butter. Add the onions and cook until softened, about 5 minutes. Stir in the flour, then wisk in the stock, stirring well, to make a smooth sauce. Add the milk and simmer for 2 minutes. Remove from heat and stir in parsley, lemon juice and 1/2 teaspoon thyme, adjust seasoning. Spread the chicken/vegetable mixture into a greased 11” cast iron skillet and sprinkle the diced ham on top. Pour over the sauce.

Combine the cornbread mix and water in a medium bowl and stir until smooth. Spread the mixture over the pie ingredients and sprinkle with the cheese.

Bake for 30 minutes until lightly browned. Serves 4