Save to Pinterest 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 mini muffins for our family game night and they immediately disappeared, leaving everyone asking for more. They're now a requested favorite whenever we want a unique twist on a well loved dinner.
Ingredients
- 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
Instructions
- Prep and Oven:
- Preheat the oven to 400°F (200°C). Grease a 12 cup muffin tin or line with paper liners.
- Make Filling:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft, about 2 minutes. Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2–3 minutes). Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Make Batter:
- 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.
- Assemble Muffins:
- 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.
- Bake:
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Save to Pinterest My kids love helping spoon in the filling and batter for these muffins, and sometimes we share them in lunchboxes for a homemade treat.
Required Tools
12 cup muffin tin, mixing bowls, saucepan, whisk, measuring cups, spoons, spoon or small scoop.
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy). Check baking powder labels for traces of soy.
Nutritional Information (per muffin)
Calories: 183, Total Fat: 6 g, Carbohydrates: 24 g, Protein: 7 g.
Save to Pinterest Enjoy these muffins warm for best flavor and a comforting bite. They make a delicious snack or party treat that's easy to prepare.