Chicken Shortcake

Chicken Shortcake
Shortcake:
¼ C. shortening, plus some for greasing the baking pan
1 C. cornmeal
1 C. flour
1 Tbsp. baking powder
1 tsp. sugar
¼ tsp salt
1 egg
1 C. milk

Creamed Chicken:
3 C. chicken, cooked and chopped
3 Tbsp. butter
3 Tbsp. flour
1 ½ C. milk
Salt and pepper, to taste

Grease an 8 inch square baking pan with shortening and set aside. Heat oven to 425 degrees. To make the shortcake, melt ¼ c shorting over low heat and set aside. In a mixing bowl combine cornmeal, flour, baking powder, sugar and salt. Add melted shorting, egg and milk. Stir just to combine, do not over mix, mixture may be lumpy. Pour batter into prepared pan and bake for 20 minutes or until golden brown on top. To prepare the chicken melt butter in a pan over low heat, add flour and stir. Gradually add the milk, stirring frequently. Keep stirring until thickened, season to taste and add chicken. Cook over low heat for 5 minutes. Add more milk if sauce is too thick or add more flour if mixture is too thin. To serve cut the shortcake into 6 pieces and serve creamed chicken over the shortcake.