Chicken Pot Cornbread

Instructions

• Step 1: Preheat recteq to 425°F with a 12 inch cast iron Dutch oven inside.
• Step 2: Melt butter, then add in onions and celery and cook until they sweat down (about 10 minutes). Add in mushrooms and cook another 5 minutes, stirring occasionally.
• Step 3: Sprinkle in flour, mix thoroughly, and cook another 3-5 minutes. Mix in frozen carrots and peas, thyme, and Colden's Freakin' Greek Rub. Cook another 3-5 minutes.
• Step 4: Slowly mix in stock and cream and cook until mixture thickens, stirring constantly. Once thickened, stir in sherry. Taste and confirm seasoning amount. Mix in pulled chicken and remove from heat.
• Step 5: For cornbread topping, mix egg and milk together, then mix with Jiffy Mix in a medium bowl. Mix well and pour cornbread mixture evenly on top of pot pie mixture. Use a spatula to even out if needed.
• Step 6: Return to recteq and cook 30-45 minutes until golden brown and cooked through.