# What You'll Need:
→ Filling
01 - 1 tablespoon unsalted butter
02 - 1/2 small onion, finely diced
03 - 1 small carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 clove garlic, minced
06 - 1/2 cup frozen peas
07 - 1 cup cooked chicken breast, shredded
08 - 2 tablespoons all-purpose flour
09 - 3/4 cup low-sodium chicken broth
10 - 1/4 cup whole milk
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Cornbread Muffin Batter
14 - 1 cup yellow cornmeal
15 - 1 cup all-purpose flour
16 - 1 tablespoon sugar
17 - 1 tablespoon baking powder
18 - 1/2 teaspoon salt
19 - 2 large eggs
20 - 1 cup buttermilk
21 - 1/4 cup unsalted butter, melted and cooled
# Method:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Melt butter in a skillet over medium heat. Add onion, carrot, and celery, sautéing until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
03 - Incorporate shredded chicken and frozen peas into the skillet, stirring to combine.
04 - Sprinkle flour over mixture and stir for one minute. Gradually pour in chicken broth and milk while stirring until thickened, about 3 to 4 minutes.
05 - Add dried thyme, salt, and black pepper. Remove from heat and allow the filling to cool slightly.
06 - In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, buttermilk, and melted butter. Add wet ingredients to dry and stir until just blended.
07 - Spoon 1 tablespoon of cornbread batter into each muffin cup, spreading to cover the base. Layer 1 heaping tablespoon of cooled chicken filling on top, then cover with another tablespoon of batter.
08 - Bake for 18 to 20 minutes until golden brown on top and a toothpick inserted into the muffin batter comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
