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.
I first made these mini chicken pot pie cornbread muffins for a family game night, and they disappeared almost instantly. Everyone loved the combination of classic pot pie flavor with the tender cornbread muffin base.
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 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 over medium heat, melt butter. Add onion and sauté until soft (about 2 minutes). Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2–3 minutes). Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Prepare 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 18–20 minutes or until golden and a toothpick comes out clean.
- Finish:
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.
Save These muffins made a recent family lunch extra special—the kids loved helping to fill the muffin cups and everyone enjoyed the warm, comforting flavors fresh from the oven.
Required Tools
12-cup muffin tin, mixing bowls, saucepan, whisk, measuring cups and spoons, spoon or small scoop
Allergen Information
Contains wheat, eggs, and milk. May contain traces of soy if baking powder includes it—check labels for safety.
Nutritional Information
Each muffin provides 183 calories, 6 g total fat, 24 g carbohydrates, and 7 g protein.
Save Enjoy these muffins warm for the best flavor—they're sure to be a hit with kids and adults alike!
Cooking Questions
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well and saves preparation time while maintaining flavor.
- → How do I keep the muffins moist?
Ensure the filling is creamy and the cornbread batter is not overmixed to keep the muffins tender.
- → Can these muffins be frozen?
Absolutely, freeze after baking and cool completely. Reheat thoroughly before serving.
- → What variations can I try for the filling?
Try substituting turkey or adding a pinch of cayenne for a spicy twist.
- → How do I prevent the cornbread batter from leaking during baking?
Carefully seal the filling between batter layers to avoid leakage and ensure even baking.