Instructions: Preheat the oven to 350 degrees. Butter a 1 1/2-quart casserole.

In a heavy skillet cook the onion and garlic in 1 tablespoon of the butter over medium heat for 3 to 4 minutes, until soft. Stir in 1 tablespoon of the flour and the chicken broth. Cook, stirring until thickened, then add the chili powder, chicken, olives, and raisins. Spoon into the prepared casserole.

Combine the corn, 1 tablespoon melted butter, 1 tablespoon flour, milk, beaten egg, and salt. Spoon the custard mixture over the chicken mixture. Bake the pie for 35 minutes or until bubbly. Meanwhile, preheat the broiler. Then place the pie in the broiler and broil until the top is flecked with golden brown spots, a few minutes.

This recipe yields 6 to 8 servings.

Comments: This spicy chicken pie has a top "crust" of a baked corn-kernel omelet. Remember this one if you have leftover cooked turkey, too.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.