Save Savory bite-sized muffins combining tender chicken pot pie filling with a fluffy cornbread crust — perfect for parties, snacks, or a fun dinner twist.
The first time I made these mini chicken pot pie cornbread muffins, my kids couldn&t stop reaching for seconds. They&re always a hit at parties and make weekday dinners a little more fun!
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
- Prep Oven and Pan:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Pot Pie Filling:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft, about 2 minutes.
- Thicken Filling:
- Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2 or 3 minutes).
- Mix in 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.
- Assemble Muffins:
- 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:
- Bake for 18 or 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.
Save We love making an extra batch of these for family game night; they disappear fast and everyone always asks for the recipe.
Required Tools
12-cup muffin tin, mixing bowls, saucepan, whisk, measuring cups and spoons, spoon or small scoop
Notes
Use rotisserie chicken for convenience. Add a pinch of cayenne for a spicy kick. Substitute turkey for chicken if desired. Serve with a side of gravy or honey butter for dipping.
Nutritional Information
Each muffin contains 183 calories, 6 g total fat, 24 g carbohydrates, and 7 g protein.
Save These muffins are sure to bring comfort and fun to any meal or gathering. Enjoy the delicious twist on classic favorites!
Recipe Questions & Answers
- → Can I use leftover chicken in these muffins?
Yes, leftover cooked chicken works well and adds convenience while maintaining great flavor.
- → What could I substitute for the peas and carrots?
Frozen mixed vegetables or finely chopped fresh veggies like bell peppers or zucchini make great alternatives.
- → How do I prevent the muffins from being dry?
Ensure the filling remains moist and avoid overbaking. The cornbread batter should be just combined, not overmixed.
- → Can I make these ahead of time?
Yes, they can be baked earlier and reheated gently before serving without losing texture.
- → What dipping sauces complement these muffins?
Honey butter, gravy, or a tangy mustard sauce pairs nicely with the savory flavors.
- → Is it possible to add spice to these muffins?
A pinch of cayenne pepper or hot sauce in the filling adds a subtle spicy kick.