Chicken Pot Pie with Jalapeno Cornbread Topping

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For the filling:

4 large boneless skinless chicken thighs (about 1 1/2 pounds), trimmed, cut into 1-inch pieces

1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch pieces (about 3 cups)

10 to 12 medium white mushrooms, halved (about 6 ounces)

4 cups low-sodium chicken broth

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 tablespoons chili powder

Kosher salt and freshly ground pepper

For the topping:

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Fine salt

2/3 cup buttermilk

1 large egg

2 tablespoons minced jalapeno

1 tablespoon vegetable oil