Sagebrush Chicken Cobbler

Filling:
2 T Olive oil
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (sometimes I don't put this in if I don't have it, or if I'm making it for people who don't like spicy food. also, sometimes I use canned jalapeno because I hate chopping them.)
1 Large clove of garlic, minced
1/4 cup flour
1 can (14.5 oz) chicken broth
zest of one lime
juice of one lime
1/2 tsp ground cumin
2 cups cooked chicken breast, cubed
1/2 cup corn kernels (cooked)
1/2 cup black beans
2 T chopped cilantro

Heat oil in a 10 inch skillet over med-low heat. Add onion, peppers, and garlic; cook 1 minute. Stir in flour and cook 2 minutes more. Add broth, lime juice, lime zest, and cumin. Cook, stirring over med heat until thick and smooth, approximately 8 minutes. Stir in chicken, corn, black beans, and cilantro.

Topping:
1/2 cup flour
1/2 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 tsp chili powder
2 T sliced black olives
1 egg, lightly beaten
1 T olive oil
1/2 cup milk

Combine all topping ingredients in a bowl until well blended. Put filling in an baking dish and drop batter by tablespoons over filling. I use a baking dish that is somewhere in between a 13X9 and an 8X8. Bake at 400 degrees for 30-35 minutes or until topping is golden brown. Garnish with cilantro of course.