Jalapeño Cheddar Cornbread Crust Chicken Pot Pie
Serves 1
Directions
- 1Combine cornmeal, flour, baking powder, baking soda, sugar, and salt for the cornbread batter.
- 2Brown some butter and let it cool down.
- 3Chop onions, celery, and carrots.
- 4Chop fresh herbs: sage, rosemary, and thyme.
- 5Heat a pan, melt butter, and add the chopped veggies to get some coloring and flavor.
- 6Sauté garlic and fresh herbs.
- 7Add flour and cook it down for a bit.
- 8Add chicken broth and half and half to make it creamy.
- 9Season with salt, black pepper, dried mustard, red pepper flakes, paprika, nutmeg, and turmeric.
- 10Once the filling is cooked down and thickened, add shredded rotisserie chicken and peas.
- 11Add the filling into a baking dish.
- 12Finish the cornbread batter by adding the brown butter, buttermilk, and egg.
- 13Stir in shredded cheddar cheese and a chopped jalapeno into the cornbread batter.
- 14Scoop the cornbread batter on top of the filling and spread it evenly.
- 15Add more jalapenos and cheese on top of the cornbread batter.
- 16Pop it in the oven to bake.
- 17Optionally, brush the top with honey butter.
Ingredients
- cornmeal
- flour
- baking powder
- baking soda
- sugar
- salt
- butter
- onion
- celery
- carrots
- sage
- rosemary
- thyme
- garlic
- chicken broth
- half and half
- black pepper
- dried mustard
- red pepper flakes
- paprika
- nutmeg
- turmeric
- shredded rotisserie chicken
- peas
- brown butter
- buttermilk
- egg
- shredded cheddar cheese
- chopped jalapeno
- honey butter
Equipment
panbaking dishoven
Tips
- Optional: brush the top with honey butter.
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