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 wait to grab them from the rack. They thought the idea of pot pie
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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
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Instructions
- Prepare Muffin Tin:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Filling:
- In a medium saucepan on medium heat, melt butter. Add onion and cook until soft (about 2 minutes).
- Thicken Sauce:
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Cook, stirring, until thickened (2 to 3 minutes).
- Finish Filling:
- Remove from heat. Stir in chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Mix Cornbread Batter:
- In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry, stir until just combined.
- Layer Muffins:
- Spoon 1 tablespoon of batter into each muffin cup. Add 1 heaping tablespoon of chicken filling, then cover with another tablespoon of batter.
- Bake:
- Bake for 18 to 20 minutes until golden and a toothpick inserted comes out clean.
- Cool and Serve:
- Cool muffins for 5 minutes in the pan, then transfer to a wire rack and serve warm.
Save When my family wants something different for movie night, everyone pitches in to fill the muffin tins. We laugh as someone always tries sneaking in extra filling. These muffins always disappear within minutes, and the little ones request them for lunchboxes the next day.
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Required Tools
12-cup muffin tin, mixing bowls, saucepan, whisk, measuring cups and spoons, spoon or small scoop
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy). May contain traces of soy if using some baking powders—check ingredient labels.
Nutritional Information (per muffin)
Calories: 183, Total Fat: 6 g, Carbohydrates: 24 g, Protein: 7 g
Save 
Serve these warm and let guests dip them in gravy or honey butter for an extra treat. They are guaranteed to be the first snack gone at any party.
Recipe Help & FAQs
- → Can I use leftover chicken for the filling?
Yes, leftover cooked chicken works well, adding convenience without sacrificing flavor.
- → What can I substitute for frozen vegetables?
Fresh peas, carrots, and corn can be used; just adjust cooking time to ensure tenderness.
- → How do I know when the muffins are done baking?
The muffins are ready when they turn golden brown and a toothpick inserted comes out clean.
- → Can these muffins be made spicier?
Yes, adding a pinch of cayenne pepper to the filling or batter adds a nice spicy kick.
- → What is the best way to serve these muffins?
Serve them warm with honey butter or a side of gravy to complement the savory flavors.
- → Are these muffins suitable for freezer storage?
They freeze well; store in airtight containers and reheat gently before serving.
