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.