Cornbread Chicken Pot Pie Recipe

Preheat the oven to 350°F. In a 12-inch ovenproof skillet over medium heat, melt 2 tablespoons of the butter. Add celery, carrots, and onion and cook for 5-6 minutes, stirring occasionally, until the carrots and celery are tender. Add garlic and ¼ teaspoon salt and cook for 30 seconds, or until fragrant.

Add the remaining 3 tablespoons butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1-2 minutes, until the vegetables are coated and no dry flour remains. Pour in ½ cup of the broth and stir until it forms a thick paste.

Add the 1 cup half-and-half and the remaining 1½ cups broth in ¼-cup increments, stirring well after each addition and letting the sauce thicken slightly between additions.

Reduce heat to low and stir in the thyme, rosemary, tarragon, nutmeg, 1 teaspoon salt, and ¾ teaspoon black pepper. Cook, stirring constantly, for 2-3 minutes, or until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the shredded chicken, peas, and corn. Spread into an even layer.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, melted butter, milk, and honey. Add the wet ingredients to the dry and stir by hand until just combined. Fold in the diced jalapeño, being careful not to overmix.

Dollop the cornbread batter evenly over the warm filling and gently spread, leaving a few small gaps around the edges for steam to escape. Arrange the jalapeño rounds over the top.

Bake for 35 minutes, or until the cornbread is golden and a toothpick inserted into the center of the topping comes out clean.

Stir together the melted butter and honey and brush over the hot cornbread. Let rest for 5-10 minutes before serving.