Boil chicken. To 3 cups chicken cut in 1 inch pieces, add 3 cups white sauce. Pour into a deep dish 9 inch baking dish and cover with cornbread batter.

White sauce:

Melt 6 tablespoons butter in top of double boiler. Blend in 6 tablespoons flour and 2 teaspoons salt. Stir in 3 cups milk until smooth and thickened.

Cornbread batter:

1 c. flour
1 c. corn meal
2 tbsp. sugar
1 c. buttermilk
1 sm. can English peas
3/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. shortening

Sift dry ingredients together. Cut in shortening. Add buttermilk and English Peas, drained. Stir enough to blend well. Pour over chicken mixture, bake 400 degrees for 25 minutes. Cut in wedges and serve upside down with cranberry sauce.