Chicken Pot Pie with Cornmeal Crust

So I got this recipe from Williams-Sonoma's Chicken for Dinner. It was 812 Calories so D and I made some modifications (and took out the cooked tomatoes). This was the result.

It was really easy to make, and pretty good. It isn't a typical potpie, in that there is no "goo." Also the crust...we couldn't use it all or the dish would have overflowed, so it is probably less calories (we used about 3/4 of the crust mixture). It was very spicy. For leftovers, we'll probably add some sour cream.

The servings are huge so you could get less calories making 6 servings.

Chicken Pot Pie with Cornmeal Crust

Ingredients
Cooking Spray
6 Green Onions, chopped
1 Green Pepper, seeded and chopped
2 Garlic Cloves, minced
1.5 pounds Skinless, Boneless Chicken Breast
1 (4-oz) can green chilies
2 Serrano Peppers, seeded and minced
1/2 Cup fresh cilantro
1 tsp ground oregano
1/2 tsp ground cumin
1 C Cooked White Rice
1/2C Chicken Broth (Low-Fat, Low Sodium)
Dash of salt
Dash of pepper
1C finely ground cornmeal
1C all-purpose flour
1 TBSP Baking Powder
1 tsp Chili Powder
1/2 C Monterey Jack Cheese, shredded
1 Egg
1C 2% Milk
3 TBSP Vegetable Oil (put it in a 1/3C measuring cup and then add the chicken broth below to fill it up the rest of the way)
1/6 C Chicken Broth (Low Fat, Low Sodium)

Directions
1. Preheat oven to 375.

2. In a frying pan over medium-high heat, warm cooking spray. Add the chicken, green pepper and green onions until cooked. Add the garlic and saute until softened, about 1 minute. Remove from heat. Stir in, chilies (green and serrano), cilantro, oregano, cumin, rice and broth. Season with salt and pepper. Pour into a shallow, 6-C (1.5L) baking dish.

3. In a bowl stir together the cornmeal, flour, baking powder, chili powder, and 1/2 teaspoon salt until well mixed. Stir in the jack cheese. In another bowl, using a whisk beat the egg until blended. Then beat in milk, chicken broth and oil. Pour the liquid mixture into the flour mixture and stir to mix well. Spoon over the chicken and rice.

4. Bake until the crust is puffed and golden brown and the chicken filling is bubbling, 25-30 minutes. Serve directly from the dish.

Number of Servings: 4

Nutritional Info
* Fat: 20.3g
* Carbohydrates: 68.2g
* Calories: 674.1
* Protein: 53.7g
* Cholesterol: 168.0mg
* Sodium: 1060.6,g
* Fiber: 4.6g