# What You Need:
→ Cornbread Muffin Batter
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
09 - 1/4 cup vegetable oil
→ Chicken Pot Pie Filling
10 - 1 tablespoon unsalted butter
11 - 1/2 cup yellow onion, finely diced
12 - 1/2 cup carrot, finely diced
13 - 1/2 cup celery, finely diced
14 - 1 cup frozen peas
15 - 2 cups cooked chicken breast, shredded or diced
16 - 1/3 cup low-sodium chicken broth
17 - 1/2 cup heavy cream
18 - 1/2 teaspoon dried thyme
19 - 1/4 teaspoon ground black pepper
20 - 1/2 teaspoon salt
# How To Make It:
01 - Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add diced onions, carrots, and celery and sauté for 3 to 4 minutes until softened.
03 - Stir in frozen peas, cooked chicken, chicken broth, heavy cream, thyme, black pepper, and salt. Simmer for 3 to 4 minutes until thickened. Remove from heat and allow to cool slightly.
04 - Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
05 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until well combined.
06 - Pour wet ingredients into dry ingredients and mix gently until just combined, avoiding overmixing.
07 - Spoon about 1 tablespoon of cornbread batter into the bottom of each muffin cup. Add a generous tablespoon of chicken filling atop the batter, then cover with another tablespoon of batter, spreading gently to enclose the filling.
08 - Place muffins in the oven and bake for 18 to 22 minutes, or until golden and a toothpick inserted into the cornbread portion comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
