Fluffy cornbread muffins filled with savory chicken, peas, carrots, and herbs for a tasty twist.
# What You’ll Need:
→ Cornbread Batter
01 - 1 cup all-purpose flour
02 - 1 cup cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 2/3 cup milk
07 - 1/4 cup vegetable oil
08 - 2 large eggs
→ Chicken Pot Pie Filling
09 - 1 cup cooked chicken breast, diced
10 - 1/2 cup frozen peas and carrots, thawed
11 - 1/3 cup frozen corn, thawed
12 - 1/4 cup onion, finely chopped
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 1/2 cup low-sodium chicken broth
16 - 1/3 cup milk
17 - 1/4 teaspoon dried thyme
18 - 1/4 teaspoon black pepper
19 - 1/2 teaspoon salt
# How to Make It:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt butter in a medium saucepan over medium heat. Add onion and sauté until translucent, about 2 minutes.
03 - Whisk in flour and cook for 1 minute. Gradually add chicken broth and milk, stirring constantly until thickened, about 2 to 3 minutes.
04 - Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and black pepper. Allow to cool slightly.
05 - In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk milk, vegetable oil, and eggs. Add wet ingredients to dry and stir until just combined.
06 - Spoon 1 tablespoon of cornbread batter into each muffin cup. Add a heaping tablespoon of chicken filling atop, then cover with another tablespoon of batter to enclose the filling.
07 - Bake for 18 to 20 minutes or until golden and a toothpick inserted into the cornbread crust comes out clean.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
