# What You'll Need:
→ Filling
01 - 1 tablespoon unsalted butter
02 - 1/2 small onion, finely diced
03 - 1 small carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 clove garlic, minced
06 - 1/2 cup frozen peas
07 - 1 cup cooked chicken breast, shredded
08 - 2 tablespoons all-purpose flour
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup whole milk
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cornbread Muffin Batter
14 - 1 cup yellow cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - 1/2 teaspoon salt
19 - 2 large eggs
20 - 1 cup buttermilk
21 - 1/4 cup unsalted butter, melted and cooled
# How to Make It:
01 - Preheat the oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
02 - In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add finely diced onion, carrot, and celery; sauté until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Add shredded cooked chicken and frozen peas to the skillet; stir to combine evenly.
04 - Sprinkle 2 tablespoons all-purpose flour over the mixture and stir for 1 minute. Gradually pour in 3/4 cup chicken broth and 1/4 cup whole milk, stirring constantly until thickened, about 3 to 4 minutes.
05 - Stir in dried thyme, salt, and black pepper. Remove from heat and allow the filling to cool slightly before assembling.
06 - In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
08 - Spoon one tablespoon of cornbread batter into each muffin cup, spreading to cover the bottom. Add one heaping tablespoon of the cooled chicken filling on top, then cover with another tablespoon of batter.
09 - Bake for 18 to 20 minutes until muffins are golden brown and a toothpick inserted into the muffin part comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
