For the filling:Bring a pot of water to boil and cook the potatoes, carrots and green beans for 8 minutes. Set aside.

In another pot, heat the butter and sauté the onions until translucent, then add the potatoes, carrots, green beans vegetable broth. Season with the thyme, salt and pepper and add the chicken. Cook for 10 minutes. Add the cream and bring to a boil.

Pour the mixture into a deep heat-resistant dish or into 8 individual heat-resistant dishes.

For the dough: Using a food processor, combine the P.A.N. Pre-cooked Yellow Corn Meal, wheat flour, baking powder and salt. Add the cold butter and pulse until the mixture is crumbly.

Add the buttermilk, milk and egg and pulse until a ball of dough is formed. Remove from the food processor and press it together with your hands.

Flour the counter and very gently roll out the dough with a rolling pin.

To assemble the pie: Pre-heat the oven to 355ºF with the rack in the middle.

Cover the heat-resistant dishes with the dough and make small slits or holes to let out the steam. Glaze with the lightly beaten egg.

Place the dish or dishes on a tray and cook for 25 minutes or until the dough is golden. Serve hot.