Pin It Savory bite-sized muffins combining tender chicken pot pie filling with a fluffy cornbread crust. These are perfect for parties, snacks, or a fun dinner twist that everyone will enjoy.
I first tried making these mini muffins for a cozy winter gathering, and the batch disappeared in minutes. Watching guests enjoy a warm, comforting treat in a fun format made them an instant favorite in our house.
Ingredients
- Cornbread Batter: 1 cup (120 g) all-purpose flour, 1 cup (165 g) cornmeal, 1/4 cup (50 g) granulated sugar, 1 tbsp (15 g) baking powder, 1/2 tsp (2 g) salt, 2/3 cup (160 ml) milk, 1/4 cup (60 ml) vegetable oil, 2 large eggs
- Chicken Pot Pie Filling: 1 cup (140 g) cooked chicken breast, diced, 1/2 cup (80 g) frozen peas and carrots, thawed, 1/3 cup (60 g) frozen corn, thawed, 1/4 cup (40 g) onion, finely chopped, 1 tbsp (15 g) unsalted butter, 2 tbsp (16 g) all-purpose flour, 1/2 cup (120 ml) low-sodium chicken broth, 1/3 cup (80 ml) milk, 1/4 tsp (1 g) dried thyme, 1/4 tsp (1 g) black pepper, 1/2 tsp (2 g) salt
Instructions
- Prepare Oven:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook Filling:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft, about 2 minutes.
- Make Roux:
- Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2–3 minutes).
- Add Veggies & Chicken:
- Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Make Batter:
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry, stirring until just combined.
- Fill Muffin Cups:
- Spoon 1 tablespoon of cornbread batter into each muffin cup. Top with 1 heaping tablespoon of chicken filling, then cover with another tablespoon of batter to seal.
- Bake Muffins:
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
- Cool & Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Pin It Sharing these muffins during family game night became our little tradition. Everyone loves how you can grab one in between turns without making a mess.
Required Tools
12-cup muffin tin, mixing bowls, saucepan, whisk, measuring cups and spoons, spoon or small scoop.
Nutritional Information
Each muffin provides approximately 183 calories, 6 g of total fat, 24 g of carbohydrates, and 7 g of protein.
Allergen Information
Recipe contains gluten, eggs, and milk; check baking powder for traces of soy and confirm labels as needed.
Pin It Try these for your next get-together: they're a comforting bite no one can resist, plus they freeze and reheat beautifully.
Recipe Questions & Answers
- → Can I use leftover chicken in these muffins?
Yes, leftover cooked chicken works perfectly, adding flavor and convenience to the filling.
- → What can I substitute for chicken broth?
Vegetable broth or water with a pinch of salt can be used as alternatives without compromising taste.
- → How do I ensure the muffins bake evenly?
Use a greased or lined 12-cup muffin tin and bake until golden and a toothpick comes out clean, about 18–20 minutes.
- → Can I make these muffins spicier?
Adding a pinch of cayenne pepper to the filling offers a pleasant spicy kick without overpowering other flavors.
- → Is it possible to substitute turkey for chicken?
Turkey can replace chicken in the filling for a different yet equally tasty result.