One Pan Jalapeño Cornbread Chicken Pot Pie

The second I saw everyone making the jalapeño cornbread chicken pot pie from Voicemails to Isabella, I knew I had to make my own version. It might be the middle of July (and 100 degrees in Texas), but I was craving a cozy, warm dinner, and this one lived up to the hype!

For the chicken pot pie filling:

• 1/3 cup butter

• 2 carrots, chopped

• 3 celery ribs, chopped

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 1 tsp salt

• 1/2 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp pepper

• 1/3 cup flour

• 1 cup heavy cream

• 1 cup whole milk

• 1 1/2 cups chicken broth

• 1 cup frozen peas

• 3-4 cups shredded chicken

For the cornbread topping:

• 1 cup flour

• 1 cup cornmeal

• 1 tbsp baking powder

• 1 tsp salt

• 2 tbsp honey, plus more for brushing the cornbread after baking

• 1/4 cup melted butter

• 1 cup shredded cheddar cheese

• 1 cup milk

• 2 eggs

• 2 jalapeños (1 finely diced for the cornbread batter and 1 thinly sliced for topping the cornbread before baking)

1. Preheat the oven to 400°F.

2. In an oven-safe skillet (I prefer cast iron), heat the butter over medium heat. Once the butter is melted, add the carrots, celery, and onion. Cook for about 5 minutes until they start to soften.

3. Add the garlic, salt, thyme, sage, garlic powder, onion powder, pepper, and flour to the skillet and stir to combine, cooking for about 2 minutes until a thick paste forms.

4. Slowly pour in the heavy cream, stirring until combined. Then gradually whisk in the milk and chicken broth. Simmer for 5 minutes until thickened.

5. Fold in the peas and shredded chicken. Continue simmering, stirring occasionally, until the sauce has visibly thickened and coats the back of a spoon. Taste and adjust the seasonings if needed. Remove from the heat and let cool for 10 minutes before topping with the cornbread batter.

6. In a large bowl, combine the flour, cornmeal, baking powder, salt, honey, butter, cheese, milk, eggs, and diced jalapeños. Stir until well combined.

7. Pour the cornbread batter over the sauce in an even layer and spread. Top with the jalapeño slices.

8. Bake in the oven for 25-30 minutes or until golden and bubbly. Brush with honey and butter if desired. Let cool for 10 minutes before scooping and serving

Hope you enjoy ❤️