Chili Chicken Pot Pies

Place chicken in Dutch oven; add celery, half of the onions, the peppercorns, bay leaves, coriander seeds and 6 cups (1.5 L) water. Bring to boil; skim off foam. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.

Remove chicken; let cool enough to handle. Strain and reserve cooking liquid. Chop chicken into bite-size pieces, discarding skin and bones. Set aside.

In shallow Dutch oven, heat oil over medium heat; cook remaining onions, stirring occasionally, until golden, about 12 minutes.

Stir in potatoes, garlic, ground coriander, cumin, jalapeño, salt and pepper; cook, stirring occasionally, for 5 minutes.

Stir in green chilies and 2 cups (500 mL) of the reserved cooking liquid; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.

Whisk flour with 1/2 cup (125 mL) of the reserved cooking liquid; whisk into sauce and boil until thickened, about 5 minutes.

Stir in lima beans, corn and chicken; cook for 5 minutes. Stir in fresh coriander. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Discard bay leaves.

On lightly floured surface, roll out 2 discs of the Cornmeal Pastry into 12- x 9-inch (30 x 23 cm) rectangles; fit into two 9- x 6- x 1-inch (4 cup/1 L) shallow aluminum pans. Trim to rims. Divide filling between pans. Roll out remaining pastry; place over filling. Trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Brush tops with water; cut steam vents in tops. Bake in bottom third of 400°F (200°C) oven until bubbly and golden, about 1 hour. Let stand for 5 minutes. (Make-ahead: Let cool. Wrap in plastic wrap and overwrap in double-layer foil. Freeze for up to 2 weeks. Reheat, frozen, in 400°F /200°C oven until bubbly and golden, covering with foil if getting too dark, about 1 hour.)