Pin Mini Chicken Pot Pie Cornbread Muffins are savory, bite-sized treats that combine the rich flavor of classic chicken pot pie filling with a tender cornbread crust. These muffins are a playful and delicious option for parties, snacking, or turning dinner into something everyone will love.
When I first baked these for my family, everyone wanted seconds—the combination of moist cornbread and creamy chicken filling was simply irresistible. I've since made them for get-togethers, and they always disappear fast!
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 Oven:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Sauté Aromatics:
- In a medium saucepan over medium heat, melt butter. Add onion and cook until soft (about 2 minutes).
- Make Filling Base:
- Stir in flour and cook 1 minute. Slowly whisk in chicken broth and milk. Cook, stirring, until thickened (2–3 minutes).
- Finish Filling:
- Remove from heat. Add 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 carefully until just combined.
- Assemble Muffins:
- Spoon 1 tablespoon of cornbread batter into each cup. Add 1 heaping tablespoon of chicken filling, cover with another tablespoon of batter.
- Bake:
- Bake for 18–20 minutes until golden and a toothpick comes out clean.
- Serve:
- Cool for 5 minutes then transfer to a rack. Enjoy warm.
Pin My kids get excited whenever they smell these muffins baking in the oven—it's become a comfort food favorite for movie nights and weekend lunches. We love serving them with a side of honey butter for extra fun.
Serving Suggestions
Serve with warm gravy or honey butter for dipping, alongside a crisp salad for a balanced meal.
Ingredient Swaps
Swap turkey for chicken, or add a pinch of cayenne for a spicy kick. Use your favorite mixed frozen veggies to help clean out the freezer.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through.
Pin Enjoy these mini muffins for a fun dinner or make ahead for tasty lunchboxes—they're sure to delight all ages.
Recipe Q&A
- → Can I substitute turkey for chicken?
Yes, turkey works well as an alternative and offers a similar texture and flavor to chicken in these muffins.
- → How do I ensure the muffins stay moist?
Using a mix of milk and oil in the cornbread batter helps keep the muffins tender, while the chicken filling adds extra moisture.
- → What can I serve with these muffins?
They pair nicely with sides like gravy, honey butter, or a fresh salad for a complete snack or meal.
- → Can I prepare the filling in advance?
Yes, the savory filling can be made ahead and refrigerated, saving time during assembly and baking.
- → Are these muffins suitable for parties?
Absolutely, their bite-sized form makes them perfect for gatherings, easy to serve and enjoy.