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.
I first made these muffins to enjoy a comforting dinner with minimal fuss and have loved sharing them at gatherings ever since.
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 These muffins have become a favorite family treat that everyone looks forward to, especially during chilly evenings.
Required Tools
Muffin tin (12-cup), mixing bowls, skillet, whisk, spatula, measuring cups and spoons.
Allergen Information
Contains wheat (gluten), milk, eggs. May contain soy if using non-dairy substitutes or baking powder with soy. Always check ingredient labels for possible allergens.
Nutritional Information (per muffin)
Calories: 215, Total Fat: 7 g, Carbohydrates: 27 g, Protein: 10 g.
Save Enjoy these muffins warm for the best flavor and texture. They make great leftovers and freeze well for future meals.
Recipe Questions & Answers
- → What vegetables are used in the filling?
The filling includes diced onion, carrot, celery, garlic, and frozen peas, sautéed until tender.
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is a convenient and flavorful choice to enhance the filling quickly.
- → How do I achieve a moist cornbread batter?
Use buttermilk and melted butter combined gently with cornmeal and flour, mixing until just blended.
- → What baking temperature and time are recommended?
Bake muffins at 400°F (200°C) for 18-20 minutes until tops are golden and a toothpick comes out clean.
- → Are there customization options for the filling?
You can swap peas for corn or green beans, or add a pinch of cayenne for a spicy twist.