Save 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
- For the Filling: 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
- For the Cornbread Muffin Batter: 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
- Step 1:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Step 2:
- Prepare the 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.
- Step 3:
- Add the shredded chicken and peas stir to combine.
- Step 4:
- 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.
- Step 5:
- Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
- Step 6:
- Prepare the cornbread batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 7:
- In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients stir until just combined (do not overmix).
- Step 8:
- 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.
- Step 9:
- Bake for 18 20 minutes or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Step 10:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Save 
Save Recipe FAQ
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works well and adds a convenient, flavorful touch to the filling.
- → What can I substitute for peas in the filling?
Green beans or corn make great alternatives, maintaining a similar texture and sweetness.
- → How do I know when the muffins are done baking?
The tops should be golden brown and a toothpick inserted into the muffin portion should come out clean.
- → Can I make these muffins spicier?
Adding a pinch of cayenne pepper to the filling will give the muffins a pleasant, spicy kick.
- → What are good serving suggestions for these muffins?
They pair well with a fresh side salad or steamed vegetables for a balanced meal.