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Mexican Chicken Pot Pie

1 cup flour
1/2 cup corn meal
1/2 tsp salt
1/2 tsp oregano
1/2 cup butter
1/4 cup cold water

Combine dry ingredients. Cut in butter until mixture is crumbly.
Add water and mix thoroughly. Roll into a ball, wrap with plastic
wrap, and refrigerate 30 minutes.

4 green onions, chopped
2 carrots, diced
2 tsp chili powder
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk
1 cup chicken broth
3 cups diced, cook chicken
1 can black beans, drained
1 can corn with peppers, drained
1 can chopped green chilis (small can)
1/4 tsp salt

Saute first four ingredients over medium heat until vegetables are
wilted. Add flour and saute about a minute, stirring constantly.
Stir in milk and broth. Cook until slightly thickened, but do not
boil. Stir in remaining ingredients. Pour into 13 by 9 by 2 inch
baking dish. Roll out pastry to fit baking dish and top pie. Poke
several holes all over to release steam while cooking.

Bake at 350 degrees F. 35 to 40 minutes or until nicely browned.


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