1. Preheat the oven to 375 degrees F and heat a 12-inch cast iron or large oven-safe saute pan to medium heat.

Sourdough Chicken Pot Pie Filling

1. Melt the butter, then add the celery, carrots and onions, saute over medium heat until they are tender.

   Don’t have an oven-safe saute pan? Cook the filling in a large skillet, then transfer to a 9x13 baking pan.
   70 grams unsalted butter, 100 grams celery, diced, 200 grams carrots, diced, 130 grams onion, diced
2. Add the minced garlic and cook for 1 minute or until fragrant.
   3 cloves garlic, minced
3. Sprinkle the flour over the sauteed veggies, stirring until they are evenly coated. Cook for 2 more minutes.
   35 grams all-purpose flour
4. Warm up the chicken stock in a liquid measuring cup. Add in the sourdough discard and whisk until incorporated. Slowly pour the broth mixture and half and half into the pot, stir, then bring to a simmer and cook until the mixture is a thick, silky gravy consistency.

   You can use active sourdough starter, just use the same amount in grams.
   720 grams chicken stock, 120 grams sourdough discard, 200 grams half-and-half
5. Add the cooked chicken, frozen peas, frozen corn and seasonings and stir until combined. Remove the filling from the heat and prepare the cornbread topping.
   600 grams cooked chicken, shredded or cubed, 100 grams frozen peas, 100 grams frozen corn, .5 gram dried thyme, salt and pepper to taste

Cornbread Topping

1. In a large bowl, add the flour, cornmeal, sugar, baking powder and salt and whisk until incorporated. Set aside.
   95 grams all-purpose flour, 120 grams cornmeal, 4 grams baking powder, 3 grams salt, 100 grams sugar
2. In a medium bowl, add the melted butter, eggs, milk and sourdough discard and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
   84 grams unsalted butter, melted, 80 grams large eggs, 165 grams milk, room temperature, 120 grams sourdough discard
3. Fold in the shredded cheese, then drop large spoonfuls of the cornbread batter evenly on top of the chicken pot pie filling. It’s okay if there are a few gaps on the edges of the pan. Place slices of jalapenos on top of the cornbread batter, if desired.
   113 grams cheddar cheese, freshly shredded, 1-2 jalapeño, sliced
4. Bake for 35-40 minutes or until the filling is bubbling around the edges and the cornbread is perfectly golden brown and a toothpick inserted in the center should come out. Allow it to sit for 10-15 minutes before brushing with honey butter.
5. In a small bowl, add the melted butter and honey. Using a pasty brush, brush the top of the cornbread with the honey butter. Serve warm and enjoy!
   28 grams salted butter, 5 grams honey