INGREDIENTS
2 cups
Rotisserie chicken
1
stalk Celery
1
Onion, small
2 cups
Peas and carrot, frozen
1
sprig Thyme, fresh
2 cups
Chicken broth, low-sodium
1 tsp
Baking powder
1/4 cup
Cornmeal, yellow
3/4 cup
Flour
1/2 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
2 tbsp
Vegetable oil
2 tbsp
Butter, unsalted
1/3 cup
Milk