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
- 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.
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Save Recipe Questions & Answers
- → What can I use instead of chicken?
You can substitute cooked turkey or a plant-based protein for chicken to maintain the dish’s texture and flavor balance.
- → Can I make these ahead of time?
Yes, these muffins can be baked and refrigerated for up to 3 days, then warmed before serving for convenience.
- → How do I keep muffins moist?
Ensure not to overmix the batter and use buttermilk as it adds moisture and tenderness to the cornbread portion.
- → Are there options for dietary restrictions?
For gluten-free needs, substitute with gluten-free flour and cornmeal mixes; dairy-free alternatives can replace butter and milk.
- → Can the filling be spiced up?
Adding a pinch of cayenne pepper or smoked paprika to the filling will introduce a subtle spicy kick without overpowering flavors.