Save to Pinterest 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, they disappeared so fast at our family movie night that everyone asked for seconds. Since then, they've become a cozy go-to whenever we need something both comforting and easy to serve.
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 Muffin Tin:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Filling Base:
- 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 2–3 minutes).
- Finish Filling:
- Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Prepare Cornbread 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 and Serve:
- Bake for 18–20 minutes or until golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Save to Pinterest Sharing these muffins with my little ones is always a treat—they love pulling them apart to reveal the creamy filling, and it's a hit for picky eaters who want finger food!
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, a saucepan, whisk, measuring cups, spoons, and a small scoop or spoon for assembly.
Allergen Information
This recipe contains wheat (gluten), eggs, and milk (dairy). If you use certain baking powders, check that they're soy-free.
Nutritional Information
Each muffin has 183 calories, 6 g total fat, 24 g carbohydrates, and 7 g protein.
Save to Pinterest These savory muffins are best served warm and fresh from the oven. They're guaranteed to get smiles at any get-together!
Common Recipe Questions
- → What type of chicken works best for these muffins?
Cooked chicken breast or rotisserie chicken works well, providing tender, flavorful bites in each muffin.
- → Can I substitute vegetables in the filling?
Yes, frozen peas, carrots, and corn are traditional, but you can swap in other veggies like green beans or bell peppers for variety.
- → How do I keep the cornbread crust moist?
Use milk and vegetable oil in the batter, and avoid overbaking to maintain a soft, moist cornbread texture.
- → Can these muffins be prepared in advance?
Absolutely. They store well refrigerated and can be reheated gently without losing texture or flavor.
- → What temperature and time are ideal for baking?
Preheat oven to 400°F (200°C) and bake for about 18-20 minutes until muffins turn golden and a toothpick comes out clean.