Save to Pinterest Miniature, savory muffins combining the comfort of chicken pot pie with the sweetness of cornbread–perfect as party snacks or a cozy dinner treat.
I first served this as a quick snack and it quickly became a family favorite for both parties and cozy dinners.
Ingredients
- For the Filling: 1 tablespoon unsalted butter, 1/2 small onion finely diced, 1 small carrot peeled and diced, 1 celery stalk diced, 1 clove garlic minced, 1/2 cup frozen peas, 1 cup cooked chicken breast shredded, 2 tablespoons all-purpose flour, 3/4 cup low-sodium chicken broth, 1/4 cup whole milk, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the Cornbread Muffin Batter: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 large eggs, 1 cup buttermilk, 1/4 cup unsalted butter melted and cooled
Instructions
- Step 1:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Step 2:
- Prepare the filling: In a skillet over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery; sauté until softened about 4 minutes. Stir in garlic; cook for 30 seconds.
- Step 3:
- Add the shredded chicken and peas; stir to combine.
- Step 4:
- Sprinkle the flour over the mixture and stir for 1 minute. Gradually add chicken broth and milk, stirring constantly until the mixture thickens about 3-4 minutes.
- Step 5:
- Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
- Step 6:
- Prepare the cornbread batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 7:
- In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients; stir until just combined (do not overmix).
- Step 8:
- Spoon 1 tablespoon of cornbread batter into each muffin cup, spreading to cover the bottom. Top each with 1 heaping tablespoon of cooled chicken filling, then cover with another tablespoon of cornbread batter.
- Step 9:
- Bake for 18–20 minutes, or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Step 10:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Save to Pinterest These muffins always bring my family together, sharing stories and enjoying each bite on chilly evenings.
Notes
Use rotisserie chicken for convenience. Swap peas for corn or green beans if preferred. For a spicy kick, add a pinch of cayenne to the filling. Serve with a side salad for a complete meal.
Required Tools
Muffin tin (12-cup), Mixing bowls, Skillet, Whisk, Spatula, Measuring cups and spoons
Allergen Information
Contains Wheat (gluten), Milk, Eggs. May contain Soy if using non-dairy substitutes or baking powder with soy. Always check ingredient labels for possible allergens.
Save to Pinterest These muffins are a perfect blend of comfort and convenience, ideal for any occasion.