Save It 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
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Prepare 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.
- Add Chicken and Peas:
- Add the shredded chicken and peas; stir to combine.
- Thicken Filling:
- 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.
- Season Filling:
- Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
- Prepare Batter:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients; stir until just combined (do not overmix).
- Assemble Muffins:
- 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.
- Bake:
- Bake for 18–20 minutes, or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Cool and Serve:
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Save It 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.
Nutritional Information
Calories 215 Total Fat 7 g Carbohydrates 27 g Protein 10 g per muffin
Save It