Southwest Chicken Pot Pie

A hearty meal for the family and very easy to make.

1.5 lb boneless skinless chicken breast
1 large sweet onion, diced
3 celery stalks, chopped
3 large carrots, chopped
1/4 cup butter
1/4 cup flour
500 ml chicken stock

CORNMEAL TOP
2 cups flour
1 1/2 cups cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp salt
1 tbsp chopped chipotle pepper
2 eggs
1 1/4 cups milk
2/3 cup butter, melted

Fry chicken in large skillet till no longer pink.  Transfer to plate.  Saute onion, celery and carrot for 5 minutes.  Transfer to plate.  Add butter, melt and add flour.  Cook 2 minutes.  Add stock to make roux. In 9 x 13 inch rectangle dish add above.  Mix all ingredients for cornmeal topping in a bowl and add by spoonfuls on top.  Bake in oven at 375F for 30 minutes.