Pin 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 loved serving these at weekend movie nights with my family. They disappeared fast because everybody could just grab a warm muffin and go back for seconds without fuss.
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 Pan:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Filling:
- Melt butter in a medium saucepan over medium heat. Add onion and cook until soft (about 2 minutes).
- Thicken Mixture:
- Stir in flour and cook 1 minute, then slowly whisk in chicken broth and milk. Stir until thickened (about 2–3 minutes).
- Combine Filling:
- Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Mix Cornbread Batter:
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry and stir until just combined.
- Fill Muffin Tin:
- Spoon 1 tablespoon of batter into each muffin cup. Top with 1 heaping tablespoon of chicken filling, then cover with another tablespoon of batter.
- Bake:
- Bake 18–20 minutes until golden and a toothpick comes out clean.
- Cool & Serve:
- Cool in pan for 5 minutes, then move to wire rack. Serve warm.
Pin My kids love dipping these in honey butter, and sometimes we set out a plate for guests so they're never left feeling hungry at game night.
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). Verify baking powder ingredients if sensitive to soy.
Nutritional Information
Per muffin: 183 calories, 6 g fat, 24 g carbohydrates, 7 g protein
Pin Enjoy these warm for best flavor or toss leftovers into lunchboxes for a fun surprise.
Recipe Q&A
- → What type of chicken is best to use?
Cooked chicken breast works well, but rotisserie chicken can save time and add flavor.
- → Can I substitute turkey for the chicken?
Yes, turkey can be used as a lean alternative with similar texture.
- → How do I ensure the cornbread crust stays moist?
Do not overbake and use the recommended amounts of milk and oil in the batter for a tender crust.
- → Can these muffins be made ahead?
Yes, they can be baked in advance and reheated gently before serving.
- → What sides complement these muffins?
Consider serving with honey butter or a light gravy to enhance the savory flavors.