| | FILLING |
| 7 | c | Canned low-salt chicken broth; (or more) |
| 3 | lb | Chicken breast halves with skin and bones; (3 to |
| | 1/2) |
| | 3 1/2) |
| 1/8 | ts | Crushed saffron threads |
| 2/3 | c | Diced carrots |
| 2/3 | c | Diced celery |
| 1 | c | Chopped green onions 1 cup frozen petit; thawed |
| | Peas |
| 1/4 | lb | Smoked ham; chopped |
| 2/3 | c | Chopped onion |
| 3 | tb | Chopped parsley |
| 1/2 | c | Unsalted butter; (1 stick) |
| 3/4 | c | All purpose flour |
| | TOPPING |
| 1 1/4 | c | Milk |
| 1 | | Egg |
| 2 | tb | Butter; (1/4 stick) melted |
| 1 | c | All purpose flour |
| 1 | c | Yellow cornmeal |
| 1/2 | c | Grated sharp cheddar cheese |
| 2 | tb | Chopped parsley |
| 4 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Ground pepper |
