• Serves 8
• 6 chicken breasts
• 4 cups chicken stock
• 1 cup carrot rings
• 1 cup butterpeas
• 1 onion, thinly sliced
• 6 tablespoons butter
• 6 tablespoons flour
• ½ teaspoon white pepper
• 8 drops Tabasco
• 1 package White Lily cornbread mix
• Salt to taste

Parboil chicken breasts in the stock for 5 minutes. Remove breasts and let cool, then cut into bite-sized pieces. Simmer the butterpeas in the stock for four minutes then add the carrots and continue cooking an additional four minutes. Drain and set aside, reserving stock and straining it.

Saute the onion in butter until wilted. Stir in flour and mix well. Slowly stir in the stock, whisking constantly. When smooth, add seasonings.

To assemble, sprinkle chicken cubes, peas and carrots into the baking dish. Pour the stock sauce over the top. Top with 1 recipe of White Lily mix, made according to package directions. Bake until cornbread is set and golden brown, approximately 30 minutes.