Cast Iron Cornbread Chicken Pot Pie

In a large heavy-bottom skillet over medium heat, add Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) . Add the Onion (1/2) and cook for 2 minutes.

Stir in the All-Purpose Flour (1/4 cup) , Salt (1/2 Tbsp) , Ground Black Pepper (1/2 Tbsp) , Garlic Powder (1/2 Tbsp) , and Onion Powder (1 tsp) , until flour evenly coats onion.

Stir in Unsalted Chicken Stock (1 3/4 cups) and Heavy Cream (1/4 cup) , stir to remove any lumps.

Add the Rotisserie Chicken (1) and Frozen Mixed Vegetables (1 bag) , then bring to a boil. Taste and adjust seasoning.

In a bowl mix the Corn Masa Flour (3/4 cup) , All-Purpose Flour (1/4 cup) , Baking Soda (1/2 tsp) , Baking Powder (1/2 tsp) , Granulated Sugar (1/2 cup) , and Salt (1/2 tsp) together.

Stir in Eggs (2) , Unsalted Butter (1 Tbsp) , and Milk (1/2 cup) .