Save Pin Miniature, savory muffins combining the comfort of chicken pot pie with the sweetness of cornbread—perfect as party snacks or a cozy dinner treat.
These muffins quickly became a favorite in my family as an easy, comforting snack or side dish that pleases both kids and adults.
Ingredients
- For the Filling: 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
- For the Cornbread Muffin Batter: 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
- Step 1:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Step 2:
- Prepare the 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.
- Step 3:
- Add the shredded chicken and peas stir to combine.
- Step 4:
- 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.
- Step 5:
- Stir in thyme salt and pepper. Remove from heat and let the filling cool slightly.
- Step 6:
- Prepare the cornbread batter: In a large bowl whisk together cornmeal flour sugar baking powder and salt.
- Step 7:
- In another bowl whisk eggs buttermilk and melted butter. Add wet ingredients to dry ingredients stir until just combined (do not overmix).
- Step 8:
- 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.
- Step 9:
- Bake for 18–20 minutes or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Step 10:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Save Pin Making these muffins has become a special weekend tradition with my family—we enjoy gathering in the kitchen and sharing stories as they bake.
Notes
Use rotisserie chicken for convenience. Swap peas for corn or green beans if preferred. For a spicy kick add a pinch of cayenne to the filling. Serve with a side salad for a complete meal.
Required Tools
Muffin tin (12-cup), Mixing bowls, Skillet, Whisk, Spatula, Measuring cups and spoons
Allergen Information
Contains: Wheat (gluten), Milk, Eggs. May contain: Soy (if using non-dairy substitutes or baking powder with soy). Always check ingredient labels for possible allergens.
Save Pin Serve warm for best flavor and texture every time.
Recipe FAQs
- → What kind of chicken works best?
Shredded cooked chicken breast or rotisserie chicken provides tender texture and rich flavor.
- → Can I substitute the peas?
Yes, corn or green beans make excellent alternatives for a fresh, sweet note.
- → How do you keep the muffins moist?
The combination of chicken broth, milk, and buttermilk in the batter and filling ensures moist, tender muffins.
- → What is the best baking temperature?
Baking at 400°F (200°C) produces a golden crust while thoroughly cooking the filling and muffin batter.
- → Can I add extra spices?
Adding a pinch of cayenne or additional herbs enhances the savory depth without overpowering.