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
- 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:
- 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
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Prepare 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.
- Add Chicken & Peas:
- Add the shredded chicken and peas stir to combine.
- Add Flour and Liquids:
- 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.
- Season Filling:
- Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
- Prepare Cornbread Batter:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients stir until just combined (do not overmix).
- Assemble Muffins:
- 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.
- Bake:
- Bake for 18–20 minutes, or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Cool and Serve:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
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Save Recipe Guide
- → What kind of chicken works best?
Cooked, shredded chicken breast provides a tender texture and mild flavor that pairs well with the creamy filling.
- → Can I substitute the vegetables in the filling?
Yes, peas can be swapped for corn or green beans to add different sweetness or texture.
- → How do I prevent the muffins from drying out?
Ensuring the filling remains moist and not overbaking helps keep the muffins tender and flavorful.
- → Are these muffins freezer-friendly?
They freeze well when cooled completely; reheat gently to maintain moisture and texture.
- → What is the best way to serve these muffins?
Serve warm as a hearty snack or alongside a fresh salad for a satisfying light meal.