A few weeks ago, we hosted a developer conference for Nygren Placemaking, Steve’s consulting business for those interested in creating their own version of Serenbe. People came from all over the country to learn the secrets to Steve’s success, though they are not really secrets because he is happy to share.

Over the course of a few days, Steve filled them in on a variety of topics—sustainability, arts, agriculture, design, zoning, etc.—then brought them to me at the Bosch Experience Center. There I talked about the most important aspect of creating a community: hospitality.

Steve and I share a history in the food business and I think it’s a big part of why Serenbe is beloved by so many. Being a child of Mary Mac’s, I grew up seeing how my mother used food as a way of nourishing people. When people are well fed, they feel taken care of and it opens up their senses to other forms of nourishment.

From the farm and farmer’s market to the Inn and Farmhouse, food—and the hospitality that comes with it—is a big part of what draws people to Serenbe. You can have all the pretty houses you want, but neighborhoods alone don’t nourish people.

The Blue Eyed Daisy Bakeshop was our first commercial endeavor not by happenstance, but by design. Steve and I understand the central role food plays in a community and how quickly neighbors become friends over a hot cup of coffee and a buttered biscuit.

And to prove my point, I served the developers my chicken pot pie. It’s a Southern staple and wonderfully simple dish. This recipe, which I adapted from my favorite cookbook author, Lee Bailey, has a cornbread crust. I serve it in a huge cast-iron skillet with jasmine rice, a green salad and cranberry hot sauce on the side. My dear friend Ryan Gainey likes to say, Marie, if you’re coming to visit me, you’d better bring a chicken pot pie.

Chicken Pot Pie with Cornbread Topping

• Serves 8
• 6 chicken breasts
• 4 cups chicken stock
• 1 cup carrot rings
• 1 cup butterpeas
• 1 onion, thinly sliced
• 6 tablespoons butter
• 6 tablespoons flour
• ½ teaspoon white pepper
• 8 drops Tabasco
• 1 package White Lily cornbread mix
• Salt to taste

Parboil chicken breasts in the stock for 5 minutes. Remove breasts and let cool, then cut into bite-sized pieces. Simmer the butterpeas in the stock for four minutes then add the carrots and continue cooking an additional four minutes. Drain and set aside, reserving stock and straining it.

Saute the onion in butter until wilted. Stir in flour and mix well. Slowly stir in the stock, whisking constantly. When smooth, add seasonings.

To assemble, sprinkle chicken cubes, peas and carrots into the baking dish. Pour the stock sauce over the top. Top with 1 recipe of White Lily mix, made according to package directions. Bake until cornbread is set and golden brown, approximately 30 minutes.