Instructions: For the Chicken: Grease a 2-quart baking pan and set aside.

Place the chicken in a Dutch oven and cover with very hot water. Bring to a boil and cook 40 minutes. Drain the chicken, reserving 3 cups of the stock. Remove the skin and bones and discard. Cut the chicken into bite-size pieces.

Heat the oven to 350 degrees. Bring the reserved stock to a boil and add the cornmeal, chili powder, paprika and salt; stir until smooth. Add the milk, whisking to avoid any lumps, and cook until the mixture is slightly thickened and drops readily from a spoon. Fold in the olives and the chicken.

Pour the mixture into the baking pan. Bake the pie until lightly browned on top and heated through, 20 minutes. Serve with Chili Cream Sauce.

For the Chili Cream Sauce: Melt the butter in a saucepan over medium heat and stir in the flour until smooth. Cook, stirring, 2 to 3 minutes. Add the chili powder and salt, then add the milk and cook, stirring, until the sauce thickens. Add the pimientos and cook 5 minutes until slightly thickened. Serve hot.

This recipe yields 8 to 10 servings.

NOTES : Recipe from "Junior League Recipes" published by the Junior League of Los Angeles in 1930.

This recipe, contributed by Mrs. Brian Welch, appeared in a chapter titled "Spanish-Mexican."

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