Chicken Cornbread Muffins

Miniature, savory muffins combining the comfort of chicken pot pie with the sweetness of cornbread—perfect as party snacks or a cozy dinner treat.

This recipe quickly became a family favorite because it brings together two classic flavors in a fun, handheld size that everyone enjoys.

Ingredients

• For the Filling: 1 tablespoon unsalted butter, 1/2 small onion finely diced, 1 small carrot peeled and diced, 1 celery stalk diced, 1 clove garlic minced, 1/2 cup frozen peas, 1 cup cooked chicken breast shredded, 2 tablespoons all-purpose flour, 3/4 cup low-sodium chicken broth, 1/4 cup whole milk, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• For the Cornbread Muffin Batter: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 large eggs, 1 cup buttermilk, 1/4 cup unsalted butter melted and cooled

Instructions

Step 1:

Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.

Step 2:

Prepare the filling: In a skillet over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery sauté until softened, about 4 minutes. Stir in garlic cook for 30 seconds.

Step 3:

Add the shredded chicken and peas& stir to combine.

Step 4:

Sprinkle the flour over the mixture and stir for 1 minute. Gradually add chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.

Step 5:

Stir in thyme, salt, and pepper. Remove from heat and let the filling cool slightly.

Step 6:

Prepare the cornbread batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Step 7:

In another bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry ingredients& stir until just combined (do not overmix).

Step 8:

Spoon 1 tablespoon of cornbread batter into each muffin cup, spreading to cover the bottom. Top each with 1 heaping tablespoon of cooled chicken filling, then cover with another tablespoon of cornbread batter.

Step 9:

Bake for 18–20 minutes, or until tops are golden brown and a toothpick inserted into the muffin part comes out clean.

Step 10:

Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

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These muffins always spark warm family moments, from sharing baking tasks to enjoying the delicious results together.

Notes

Use rotisserie chicken for convenience. Swap peas for corn or green beans if preferred. For a spicy kick, add a pinch of cayenne to the filling. Serve with a side salad for a complete meal.

Allergen Information

Contains Wheat (gluten), Milk, Eggs. May contain Soy (if using non-dairy substitutes or baking powder with soy). Always check ingredient labels for possible allergens.

Nutritional Information

Per muffin: 215 calories, 7 g total fat, 27 g carbohydrates, 10 g protein.

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Enjoy these muffins warm for the best flavor and texture.

Kitchen Guide

→ Can I use leftover chicken for these muffins?

Yes, shredded cooked chicken such as rotisserie or leftover roasted chicken works well, adding convenience and flavor.

→ Can the peas be substituted?

Absolutely, you can replace peas with corn kernels or green beans depending on your preference.

→ How do I prevent the muffins from drying out?

Ensure not to overbake and use moist fillings; the buttermilk in the batter also helps maintain tenderness.

→ What is the best way to store leftover muffins?

Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

→ Can I add a spicy flavor to these muffins?

Yes, adding a pinch of cayenne or your preferred spice to the filling brightens the flavor with a mild kick.