Pin Mini Chicken Pot Pie Cornbread Muffins are savory, bite-sized treats that blend a homestyle chicken pot pie filling with a fluffy cornbread crust. They're perfect for parties, snacks, or a creative dinner change that delights all ages.
I first made these on a cold evening when we wanted something comforting but didn't want to fuss with traditional pie crust. Everyone loved the handheld format, and they quickly became a staple for game nights and potluck 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
- 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 saucepan over medium heat, melt butter. Add onion and cook until soft, about 2 minutes. Stir in flour and cook 1 minute, then whisk in broth and milk. Cook, stirring, until thickened (2–3 minutes). Remove from heat. Stir in chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Mix Cornbread Batter:
- Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry, stir 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.
- Bake:
- Bake 18–20 minutes, until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool 5 minutes in pan. Transfer to rack and serve warm.
Pin These muffins have become a family favorite for cozy weeknights. My kids love grabbing them straight off the rack, and they're wonderful for sharing at neighborhood get-togethers.
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. May contain traces of soy—always check ingredient packaging.
Nutritional Information
Per muffin: Calories 183, Total Fat 6 g, Carbohydrates 24 g, Protein 7 g.
Pin Enjoy these savory bites warm and fresh for the best taste. They're delicious on their own or dipped in gravy or honey butter.
Recipe Q&A
- → What type of chicken is best to use?
Cooked, diced chicken breast works well. Rotisserie chicken can be used for convenience and adds great flavor.
- → Can I substitute turkey for chicken?
Yes, turkey can be used as a substitute to maintain the savory filling with a slightly different flavor.
- → How to make the cornbread batter moist?
Ensure the batter includes enough milk and oil, and mix just until combined for a light, moist texture.
- → Can I add a spicy kick to the muffins?
Yes, adding a pinch of cayenne pepper to the filling will introduce a subtle spicy note.
- → How to store leftovers properly?
Store cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- → Are these muffins gluten-free?
No, they contain all-purpose flour and cornmeal, which contain gluten.