Pin it 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
- 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:
- 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
- Preheat oven:
- Preheat your oven to 400°F (200°C) Grease a standard 12-cup muffin tin or line with paper liners
- Prepare 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
- Add chicken and peas:
- Add the shredded chicken and peas stir to combine
- Add flour and liquids:
- 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
- Season filling:
- Stir in thyme salt and pepper Remove from heat and let the filling cool slightly
- Prepare cornbread batter dry ingredients:
- In a large bowl whisk together cornmeal flour sugar baking powder and salt
- Prepare cornbread batter wet ingredients:
- In another bowl whisk eggs buttermilk and melted butter Add wet ingredients to dry ingredients stir until just combined (do not overmix)
- Assemble muffins:
- 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
- Bake:
- Bake for 18–20 minutes or until tops are golden brown and a toothpick inserted into the muffin part comes out clean
- Cool and serve:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack Serve warm
Pin it Notes
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
Pin it Enjoy these muffins warm for the best flavor and texture.
Common Questions
- → Can I use rotisserie chicken instead of cooking chicken?
Yes, rotisserie chicken works perfectly and saves cooking time while adding great flavor.
- → What can I substitute for peas in the filling?
Green beans or corn are great alternatives that maintain texture and sweetness.
- → How can I make these muffins spicier?
Add a pinch of cayenne pepper or red chili flakes to the filling for a mild heat boost.
- → Can I prepare the filling in advance?
Yes, the filling can be made ahead and stored in the fridge before assembling the muffins.
- → What is the best way to ensure muffins bake evenly?
Fill muffin cups evenly and bake at the recommended temperature to achieve golden tops and moist centers.