Pin This A comforting, bite-sized twist on classic chicken pot pie, combining creamy chicken filling with golden cornbread muffins. Perfect for snacks, parties, or cozy weeknight dinners.
This recipe has become a favorite for easy gatherings and quick meals that feel indulgent yet simple.
Ingredients
- Cornbread Muffin Batter: 1 cup (125 g) all-purpose flour 1 cup (150 g) yellow cornmeal 1/4 cup (50 g) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (240 ml) whole milk 2 large eggs 1/4 cup (60 ml) unsalted butter melted 1/4 cup (60 ml) vegetable oil
- Chicken Pot Pie Filling: 1 tablespoon unsalted butter 1/2 cup (75 g) yellow onion finely diced 1/2 cup (60 g) carrot finely diced 1/2 cup (60 g) celery finely diced 1 cup (130 g) frozen peas 2 cups (260 g) cooked chicken breast shredded or diced 1/3 cup (80 ml) low-sodium chicken broth 1/2 cup (120 ml) heavy cream 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1/2 teaspoon salt
Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Sauté vegetables:
- In a medium saucepan melt 1 tablespoon butter over medium heat. Add onions carrot and celery sauté for 3 4 minutes until softened.
- Make filling:
- Stir in peas cooked chicken chicken broth heavy cream thyme pepper and salt. Simmer for 3 4 minutes until thickened. Remove from heat and let cool slightly.
- Mix dry ingredients:
- In a large bowl whisk together flour cornmeal sugar baking powder and salt.
- Mix wet ingredients:
- In another bowl whisk together milk eggs melted butter and oil. Pour wet ingredients into dry and mix until just combined do not overmix.
- Assemble muffins:
- Spoon about 1 tablespoon of cornbread batter into the bottom of each muffin cup.
- Add filling:
- Add a generous tablespoon of chicken filling to each cup then top with another tablespoon of batter spreading to cover the filling.
- Bake:
- Bake for 18 22 minutes or until muffins are golden and a toothpick inserted into the cornbread (not the filling) comes out clean.
- Cool and serve:
- Let cool in the pan for 5 minutes then transfer to a wire rack. Serve warm.
Pin This This recipe always brings smiles when shared at family gatherings especially with kids who love the handheld size.
Notes
Use rotisserie chicken for convenience Add chopped fresh parsley to the filling for color and flavor Swap heavy cream for half-and-half for a lighter option For extra cheesiness sprinkle shredded cheddar on top before baking.
Required Tools
12-cup muffin tin Mixing bowls Saucepan Whisk Measuring cups and spoons Spoon or small scoop Wire rack
Allergen Information
Contains Wheat (gluten) eggs milk possible soy (if using vegetable oil) and chicken Double-check labels for gluten or dairy in processed ingredients.
Pin This These mini muffins make a delightful and easy addition to any meal or party spread.
Recipe FAQ
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well and saves time while maintaining flavor and texture in the filling.
- → How do I prevent the cornbread from overbaking?
Check muffins with a toothpick inserted into the cornbread (avoid the filling). Bake until it comes out clean for perfect texture.
- → Can I add cheese to these muffins?
Sprinkling shredded cheddar on top before baking adds a delicious cheesy crust to the muffins.
- → Is it possible to swap heavy cream for a lighter alternative?
Yes, half-and-half can be used for a lighter filling without sacrificing creaminess.
- → How should I store leftover muffins?
Store cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.