Save Savory, bite-sized muffins combining tender chicken pot pie filling with a fluffy cornbread crust. A perfect twist for parties, snacks, or fun dinner occasions.
I first made these for a family movie night when everyone wanted something cozy but easy to eat. They quickly became a favorite at potlucks and school events because they are so portable and popular with both kids and adults.
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 and Pan:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook Onion and Make Filling Base:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft (about 2 minutes).
- Thicken Filling:
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk and stir until thickened (about 2 to 3 minutes).
- Add Chicken and Veggies:
- Remove from heat. Stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Let cool slightly.
- Mix Cornbread 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, stirring until just combined.
- Layer and Fill Muffin Tins:
- 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 to seal.
- Bake:
- Bake for 18 to 20 minutes or until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Save My kids loved helping spoon batter and filling into the muffin tin. It always turns into a silly family moment with everyone guessing how many muffins will disappear before dinner even starts.
Serving Suggestions
Pair these muffins with honey butter for dipping or serve alongside a fresh salad to make it a complete meal.
Substitutions
Turkey works well instead of chicken and you can swap out the vegetables for whatever you have on hand (try broccoli florets or bell peppers).
Make Ahead & Storage
You can fully bake and freeze these muffins for up to two months. Reheat gently in the oven for best results.
Save These muffins are best enjoyed warm with your favorite dipping sauce. Every bite delivers the creamy pot pie flavors in a fluffy cornbread wrap.
Cooking Guide
- → How do I keep the muffins moist?
Ensure the chicken filling is slightly cooled before assembling and avoid overbaking to maintain moisture in both filling and cornbread crust.
- → Can I substitute turkey for chicken?
Yes, turkey works well as a lean alternative and maintains a similar texture and flavor profile in the filling.
- → What is the best way to reheat these muffins?
Reheat in an oven preheated to 350°F (175°C) for 10 minutes to retain crispness and warmth without drying out.
- → Can I add spices to enhance flavor?
A pinch of cayenne or herbs like thyme can add a subtle kick and deeper aroma without overwhelming the delicate balance.
- → Is it possible to prepare these ahead of time?
Yes, assemble muffins and refrigerate before baking up to 24 hours ahead to save time on serving day.