Save Miniature, savory muffins combining the comfort of chicken pot pie with the sweetness of cornbread—perfect as party snacks or a cozy dinner treat.
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 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.
Nutritional Information
Calories: 215, Total Fat: 7 g, Carbohydrates: 27 g, Protein: 10 g (per muffin)
Save This recipe is a delightful blend of savory and sweet, perfect for any occasion.
Recipe FAQs
- → What type of chicken works best for this dish?
Using cooked, shredded chicken breast or rotisserie chicken works well to provide tender, flavorful filling.
- → Can I substitute vegetables in the filling?
Yes, peas can be swapped for corn or green beans to suit taste preferences.
- → How do I avoid overmixing the muffin batter?
Mix wet and dry ingredients until just combined; some lumps are fine to keep muffins tender.
- → What is the best way to check for doneness?
Insert a toothpick into the cornbread portion; it should come out clean or with a few moist crumbs.
- → Can these muffins be made ahead?
Yes, they store well in the fridge and can be reheated gently in the oven or microwave.