What ingredients give the filling its creamy texture?

Butter, flour, chicken broth, and milk combine to create a thick, creamy filling that binds the diced chicken and vegetables.

Can I use leftover or rotisserie chicken?

Yes, using rotisserie or leftover cooked chicken works well and adds convenience without sacrificing flavor.

Ensuring the filling is well-thickened but not dry before assembly helps maintain moisture during baking.

Bake at 400°F (200°C) until golden and a toothpick inserted comes out clean, usually 18–20 minutes.

Adding a pinch of cayenne or swapping herbs can enhance flavor according to personal taste preferences.

Yes, they can be made ahead and reheated, perfect for quick snacks or light meals throughout the week.

Savory, bite-sized muffins combining tender chicken pot pie filling with a fluffy cornbread crust—perfect for parties, snacks, or a fun dinner twist.

I first made these muffins for a family gathering and they were an instant hit with everyone, from kids to adults.

Cornbread Batter: 1 cup (120 g) all-purpose flour, 1 cup (165 g) cornmeal, 1/4 cup (50 g) granulated sugar, 1 tbsp (15 g) baking powder, 1/2 tsp (2 g) salt, 2/3 cup (160 ml) milk, 1/4 cup (60 ml) vegetable oil, 2 large eggs
Chicken Pot Pie Filling: 1 cup (140 g) cooked chicken breast, diced, 1/2 cup (80 g) frozen peas and carrots thawed, 1/3 cup (60 g) frozen corn thawed, 1/4 cup (40 g) onion finely chopped, 1 tbsp (15 g) unsalted butter, 2 tbsp (16 g) all-purpose flour, 1/2 cup (120 ml) low-sodium chicken broth, 1/3 cup (80 ml) milk, 1/4 tsp (1 g) dried thyme, 1/4 tsp (1 g) black pepper, 1/2 tsp (2 g) salt

Step 1:: Preheat the oven to 400℉ (200℃). Grease a 12-cup muffin tin or line with paper liners.
Step 2:: In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft, about 2 minutes.
Step 3:: Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2–3 minutes).
Step 4:: Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
Step 5:: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry, stirring until just combined.
Step 6:: Spoon 1 tablespoon of cornbread batter into each muffin cup. Top with 1 heaping tablespoon of chicken filling, then cover with another tablespoon of batter to seal.
Step 7:: Bake for 18–20 minutes or until golden and a toothpick comes out clean.
Step 8:: Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

These muffins always bring joy to family dinners especially when served warm with honey butter.

Substitute turkey for chicken if desired. Serve with a side of gravy or honey butter for dipping.

12-cup muffin tin, Mixing bowls, Saucepan, Whisk, Measuring cups and spoons, Spoon or small scoop

Contains wheat (gluten), eggs, and milk (dairy). May contain traces of soy if using certain baking powders& verify ingredient labels.

These mini muffins are a delightful twist to classic comfort food and make any meal special.

→ What ingredients give the filling its creamy texture?: Butter, flour, chicken broth, and milk combine to create a thick, creamy filling that binds the diced chicken and vegetables.
→ Can I use leftover or rotisserie chicken?: Yes, using rotisserie or leftover cooked chicken works well and adds convenience without sacrificing flavor.
→ How do I keep the filling moist inside the muffins?: Ensuring the filling is well-thickened but not dry before assembly helps maintain moisture during baking.
→ What’s the best baking temperature for these muffins?: Bake at 400°F (200°C) until golden and a toothpick inserted comes out clean, usually 18–20 minutes.
→ Can I add spice or vary the seasoning?: Adding a pinch of cayenne or swapping herbs can enhance flavor according to personal taste preferences.
→ Are these suitable for meal prepping?: Yes, they can be made ahead and reheated, perfect for quick snacks or light meals throughout the week.