The Chicken Pot Pie That Had Everyone Crying

Chicken pot pie is already one of the ultimate comfort foods, but topping it with fluffy jalapeño cornbread takes it to another level. Rich, creamy, hearty, and finished with just the right amount of heat, this recipe from Voicemails for Isabelle is the kind of meal that makes you want to go back for seconds before you've even finished your first bowl.

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• 3.5 Quart Enamel-Coated Cast Iron Skillet

• Everything Else

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Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4-6

Chicken Pot Pie

• Rotisserie Chicken (2 breasts worth)

• Yellow Onion (½)

• Carrot (1)

• Celery (1 stalk)

• Jalapeño (1)

• Garlic (4 cloves)

• Frozen Peas (⅓ cup)

• Thyme (2-3 sprigs)

• Sage (2 leaves)

• Unsalted Butter (3 tbsp)

• All Purpose Flour (3 tbsp)

• Chicken Broth (1 ½ cup)

• Heavy Cream (½)

• Nutmeg (½ tsp)

• Chicken Bouillon Powder (2 tsp)

• Salt (to taste)

• Black Pepper (to taste)

Cornbread Crust

• All Purpose Flour (¾ cup)

• Yellow Corn Meal (½ cup)

• Baking Powder (¾ tsp)

• Baking Soda (¼ tsp)

• Cane Sugar (1 tbsp)

• Brown Sugar (2 tbsp)

• Buttermilk (⅔ cup)

• Unsalted Butter (5 tbsp)

• Egg (1)

• Medium Cheddar Cheese (4oz)

• Salt (¾ tsp)

• Jalapeño (½)