Cornbread Chicken Pot Pie

Directions

1. To a deep pan over medium heat, add the butter and melt it down. Toss in the carrots, onion, and celery and let them soften and turn golden, about 5 to 7 minutes. Add the garlic, sage, thyme, and rosemary and cook until the whole pan smells fragrant, about 1 minute. Dust the flour over the vegetables and stir it in, letting it cook for a minute
2. Whisk in the chicken broth a little at a time, followed by the half and half. Add seasonings Bring it to a simmer and let it thicken up, about 5 minutes. Stir in the shredded chicken and peas and take the pan off the heat. To make cornbread, brown butter. Then whisk together the dry ingredients To the same bowl, add wet ingredients and stir until just combined, fold in cheddar and jalepeno Fill skillet with pot pie filling, spread cornbread batter on top. Bake at 400 for 25 minutes
3. Brush with melted honey and butter after baking, let sit for 5 minutes then enjoy

Ingredients

• 2 tablespoons unsalted butter
• 1 to 2 carrots, diced
• 1/4 large yellow onion, diced
• 1 to 2 celery ribs, diced small
• 2 teaspoons minced garlic
• 3 sage leaves, finely chopped
• 2 sprigs thyme, finely chopped
• pinch of rosemary leaves, finely chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/3 cup half and half (or whole milk or heavy cream)
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon yellow mustard
• dash of turmeric
• dash of nutmeg
• 8 ounces rotisserie chicken, shredded (about 1 1/2 cups)
• 1/3 cup frozen baby peas

• 2/3 cup all purpose flour
• 1/3 cup yellow corn meal
• 1/2 teaspoon salt
• 1/2 tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter, browned
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup sharp cheddar, shredded
• 1 jalapeño, diced and seeds removed