Save Savory bite-sized muffins combining tender chicken pot pie filling with a fluffy cornbread crust are perfect for parties snacks or a fun dinner twist. These mini chicken pot pie cornbread muffins offer a playful and delicious take on a classic comfort food in appetizer form.
I first made these for a game night and they were gone within minutes. The blend of cornbread and chicken filling makes them irresistibly satisfying every time I bake a batch for family gatherings.
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 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 cook until soft about 2 minutes.
- Thicken Sauce:
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk and cook stirring until thickened about 2–3 minutes.
- Combine Ingredients:
- Remove from heat. Stir in diced chicken peas carrots corn thyme salt and pepper. Let cool slightly.
- Mix 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 and mix just until combined.
- Fill Muffin Cups:
- Spoon 1 tablespoon of cornbread batter into each cup. Top with a heaping tablespoon of chicken filling then cover with another tablespoon of batter.
- Bake:
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool in pan for 5 minutes then transfer to wire rack. Serve warm.
Save The first time my kids tried these muffins they loved helping spoon the filling inside. It quickly became a requested snack during family movie nights.
Required Tools
Use a 12-cup muffin tin mixing bowls a saucepan whisk measuring cups and spoons and a spoon or small scoop for assembly.
Allergen Information
This recipe contains wheat gluten eggs and milk dairy. If using certain baking powders may contain traces of soy so always check the ingredient labels.
Nutritional Information
Each muffin contains about 183 calories 6 g total fat 24 g carbohydrates and 7 g protein.
Save Enjoy these mini chicken pot pie cornbread muffins warm for the best flavor and texture. They make a comforting and fun twist on classic pot pie that everyone will love.
Recipe Questions & Answers
- → What is the best chicken to use for these muffins?
Rotisserie chicken works well for convenience and flavor, but freshly cooked diced chicken breast is also excellent.
- → Can I substitute other vegetables in the filling?
Yes, vegetables like peas, carrots, and corn are traditional, but you can add or swap with diced mushrooms or bell peppers.
- → How do I keep the cornbread crust moist?
Use the right ratio of wet ingredients like milk and oil in the batter to ensure a moist, tender crust after baking.
- → What baking tools are needed?
A 12-cup muffin tin, saucepan for filling, mixing bowls, and a whisk are essential for preparation and baking.
- → Can I prepare the filling in advance?
Yes, the filling can be made ahead and chilled before assembling the muffins for easier prep.