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	x	Garlic clove minced or pressed
 * 2	tbl	Butter - (1/2 stick)
 * 2	tbl	All-purpose flour
 * 1	cup	Chicken Broth
 * 3/4	tsp	Chili Powder
 * 3	cup	Cubed or shredded cooked chicken or turkey
 * 1/2	cup	Pitted Black Olives
 * 1/4	cup	Raisins
 * 2	cup	Corn Kernels (fresh, frozen, or canned) drained
 * 1/2	cup	Milk
 * 1	x	Egg lightly beaten
 * 1/2	tsp	Salt

Directions

 * 1) Preheat the oven to 350 degrees.
 * 2) Butter a 1 1/2-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.