MomsMenu.com Recipe Finder Cornbread Chicken Pot Pie

4 to 6 chicken breasts, boned and skinned
2 cups water
1 cup white wine
1 onion, chopped
1 bay leaf
1/2 tbsp. thyme
1/4 tsp. pepper

Sauce:
2 tbsp. butter
1/2 cup chopped onion
1/2 cup chopped celery
2 cups chicken stock or canned broth
1 cup milk
3 tbsp. flour
1 (10 ounce) pkg. of mixed frozen vegetables, thawed and drained
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. black pepper

Cornbread:
1 1/4 cups yellow cornmeal
1 cup flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. sugar 1/4 tsp. chili powder
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter

Combine ingredients for chicken and sauce into slow-cooker and cook on low for 10 hours. About one hour prior to eating, make the cornbread by mixing all of the dry ingredients in one bowl and all the wet ingredients in another bowl and then combine them together. Spray a 13 x 9-inch baking pan with nonstick spray. Pour contents from slow-cooker into prepared pan. Spoon the uncooked cornbread mixture on top. Put into a preheated oven of 375 degrees. Bake for 50 to 60 minutes. Serve with a salad.