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 when I wanted to bring something unique to a family potluck. Everyone loved the combination of classic pot pie flavors baked into a handheld treat—especially the kids!
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 & Tin:
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- Cook Vegetables:
- 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 for 1 minute. Slowly whisk in chicken broth and milk, stirring, until thickened (about 2 or 3 minutes).
- Add Filling Ingredients:
- Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Prepare Batter:
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet to dry ingredients and stir just until combined.
- Layer Muffins:
- Spoon 1 tablespoon cornbread batter into each muffin cup. Top with 1 heaping tablespoon chicken filling, then cover with another tablespoon batter to seal.
- Bake:
- Bake 18 or 20 minutes until golden and toothpick comes out clean.
- Serve:
- Cool in pan 5 minutes, transfer to wire rack, and serve warm.
Save Gathering in the kitchen to make these muffins together has become a weekend tradition. My kids especially enjoy helping spoon the layers into the muffin tin!
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). May contain traces of soy if using certain baking powders verify ingredient labels.
Nutritional Information (per muffin)
Calories: 183, Total Fat: 6 g, Carbohydrates: 24 g, Protein: 7 g
Save Mini chicken pot pie cornbread muffins bring classic comfort with a playful twist. Perfect for sharing with family and friends at any gathering.
Recipe Guide
- → Can I use rotisserie chicken for these muffins?
Yes, rotisserie chicken works perfectly to save time and adds great flavor to the filling.
- → Can I substitute turkey for chicken?
Turkey is an excellent alternative and pairs well with the cornbread crust for a delicious variation.
- → How do I know when the muffins are fully baked?
Bake until the tops turn golden and a toothpick inserted in the center comes out clean, about 18-20 minutes.
- → Can I add extra vegetables to the filling?
Yes, additional veggies like diced bell peppers or mushrooms can enhance flavor and texture.
- → What can I serve with these muffins?
They pair well with honey butter, gravy, or a fresh side salad for a complete snack or meal.