# What You'll Need:
→ Filling
01 - 1 tablespoon unsalted butter
02 - 1/2 small onion, finely diced
03 - 1 small carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 clove garlic, minced
06 - 1/2 cup frozen peas
07 - 1 cup cooked chicken breast, shredded
08 - 2 tablespoons all-purpose flour
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup whole milk
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cornbread Muffin Batter
14 - 1 cup yellow cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - 1/2 teaspoon salt
19 - 2 large eggs
20 - 1 cup buttermilk
21 - 1/4 cup unsalted butter, melted and cooled
# How to make it:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds.
03 - Add shredded chicken and peas to the skillet; stir to mix.
04 - Sprinkle flour over mixture and stir for 1 minute. Gradually add chicken broth and milk, stirring constantly until thickened, about 3 to 4 minutes.
05 - Mix in thyme, salt, and black pepper. Remove from heat and let filling cool slightly.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk eggs, buttermilk, and melted butter.
08 - Add wet ingredients to dry ingredients; stir until just combined without overmixing.
09 - Spoon 1 tablespoon batter into each muffin cup, spreading evenly. Top with 1 heaping tablespoon of cooled filling, then cover with another tablespoon of batter.
10 - Bake 18 to 20 minutes, until muffin tops are golden and a toothpick inserted into the batter comes out clean.
11 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
