Preheat the oven to 400°F (200°C).

Heat butter and olive oil in a cast iron skillet over medium heat.

Cook onions 4-6 minutes until softened.

Stir in garlic and frozen vegetables; cook for 30 seconds.

Sprinkle flour over vegetables and stir constantly for 1 minute.

Slowly whisk in chicken broth, then milk.

Add thyme, poultry seasoning, smoked paprika, salt, and pepper.

Simmer for 5–7 minutes until thickened.

Stir in chicken and parsley.

Remove from heat.

In one bowl, whisk together cornmeal, flour, baking powder, sugar, smoked paprika and salt.

In another bowl, whisk buttermilk, egg, and melted butter.

Fold wet ingredients into dry just until combined.

Stir in cheese.

Spoon or spread the cornbread batter evenly over the hot chicken filling. Press jalapeno slices into the top of the cornbread batter.

Bake for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.

If the top browns too quickly, loosely tent with foil for the last 10 minutes.

Let the pot pie rest for 10 minutes before serving so the filling thickens.