# Components:
→ Cornbread Batter
01 - 1 cup all-purpose flour
02 - 1 cup cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 2/3 cup milk
07 - 1/4 cup vegetable oil
08 - 2 large eggs
→ Chicken Pot Pie Filling
09 - 1 cup cooked chicken breast, diced
10 - 1/2 cup frozen peas and carrots, thawed
11 - 1/3 cup frozen corn, thawed
12 - 1/4 cup onion, finely chopped
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 1/2 cup low-sodium chicken broth
16 - 1/3 cup milk
17 - 1/4 teaspoon dried thyme
18 - 1/4 teaspoon black pepper
19 - 1/2 teaspoon salt
# Method:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt unsalted butter in a medium saucepan over medium heat. Add chopped onion and sauté until softened, approximately 2 minutes.
03 - Add flour to the butter and onion mixture and cook for 1 minute. Gradually whisk in chicken broth and milk, stirring until the mixture thickens, about 2 to 3 minutes.
04 - Remove saucepan from heat. Incorporate diced chicken, peas, carrots, corn, thyme, salt, and black pepper. Allow to cool slightly.
05 - In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
06 - In a separate bowl, whisk together milk, vegetable oil, and eggs.
07 - Pour wet mixture into dry ingredients and stir gently until just blended.
08 - Spoon 1 tablespoon of cornbread batter into each muffin cup. Add a heaping tablespoon of chicken filling on top, then cover with another tablespoon of batter to seal.
09 - Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
10 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm.
