# 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
# Step-by-Step:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a skillet over medium heat, melt 1 tablespoon butter. Add 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 flour over the mixture and stir constantly for 1 minute. Gradually pour in chicken broth and milk while stirring until sauce thickens, about 3 to 4 minutes.
05 - Incorporate dried thyme, salt, and black pepper. Remove from heat and allow filling to cool slightly.
06 - In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk eggs, buttermilk, and melted butter.
08 - Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing.
09 - Spoon 1 tablespoon of cornbread batter into each muffin cup to cover the bottom. Add 1 heaping tablespoon of cooled chicken filling on top, then cover with another tablespoon of batter.
10 - Bake for 18 to 20 minutes until tops are golden and a toothpick inserted into the muffin portion comes out clean. Cool muffins in pan for 5 minutes before transferring to a rack. Serve warm.
