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 pot pie muffins for a family movie night, and they vanished faster than popcorn. Each bite has the perfect balance of creaminess and sweetness, and the cornbread crust keeps everything together with no mess.
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 the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Filling Base:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft, about 2 minutes.
- Thicken Sauce:
- Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (about 2 to 3 minutes).
- Combine Filling:
- 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.
- Fill Muffin Cups:
- 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 love helping me layer the muffin cups—even picky eaters come running for seconds. These have become a staple for small celebrations and rainy afternoons.
Serving Suggestions
Enjoy with honey butter or gravy as a dipping sauce. Pair with a light leafy salad for a more complete meal.
Variations
Try swapping turkey instead of chicken, or add a pinch of cayenne for a spicy twist. You can also mix in chopped herbs for extra freshness.
Storage Tips
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat briefly in the oven to keep the crust fluffy.
Save Try serving these straight from the oven while warm for best flavor. They always disappear quickly at any gathering!
Recipe Questions & Answers
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works perfectly and saves time while maintaining great flavor.
- → How do I keep the muffins moist?
The combination of milk in both the filling and cornbread batter helps keep muffins tender and moist.
- → Can I add a spicy twist?
Adding a pinch of cayenne pepper to the filling adds a subtle heat without overpowering the flavors.
- → What is the best way to serve these muffins?
Enjoy them warm, optionally with sides like honey butter or gravy for dipping to enhance the taste.
- → Can I substitute turkey for chicken?
Turkey can be used as an alternative, providing a similar texture and flavor profile.