Chilean Chicken Corn Pie

Description
This spicy Chicken pie has a top "crust" of a baked corn-kernel omelet. Remember this one if you have leftover cooked Turkey, too.

Ingredients

 * 1 med onion chopped
 * 1 garlic clove minced or pressed
 * 2 tbsp butter - (½ stick)
 * 2 tbsp all-purpose flour
 * 1 cup chicken broth
 * ¾ tsp chili powder
 * 3 cup cubed or shredded cooked chicken or turkey
 * ½ cup pitted black olives
 * ¼ cup raisins
 * 2 cup corn kernels (fresh, frozen, or canned) drained
 * ½ cup milk
 * 1 egg lightly beaten
 * ½ tsp salt

Directions

 * 1) Preheat the oven to 350 °F.
 * 2) butter a 1½-quart casserole.
 * 3) In a heavy skillet cook the onion and garlic in 1 tablespoon of the butter over medium heat for 3 to 4 minutes, until soft.
 * 4) Stir in 1 tablespoon of the flour and the chicken broth.
 * 5) Cook, stirring until thickened, then add the chili powder, chicken, olives, and raisins.
 * 6) Spoon into the prepared casserole.
 * 7) Combine the corn, 1 tablespoon melted butter, 1 tablespoon flour, milk, beaten egg, and salt.
 * 8) Spoon the custard mixture over the chicken mixture.
 * 9) Bake the pie for 35 minutes or until bubbly.
 * 10) Meanwhile, preheat the broiler.
 * 11) Then place the pie in the broiler and broil until the top is flecked with golden brown spots, a few minutes.