Pin Miniature savory muffins combine the comfort of chicken pot pie with the sweetness of cornbread. These treats are perfect as party snacks or a cozy dinner addition.
I first tried baking these muffins for a family game night. They disappeared so quickly and everyone wanted more. It was wonderful seeing how the classic flavors fit perfectly into handheld bites.
Ingredients
- Unsalted butter: Used for sautéing and in the batter, adds richness
- Onion, carrot, celery: Finely diced for the aromatic vegetable base
- Garlic: Minced for flavorful boost in the filling
- Frozen peas: Adds freshness and color
- Cooked chicken breast: Shredded, provides the main protein
- All-purpose flour: Thickens the filling and forms the muffin base
- Low-sodium chicken broth: Used in the filling for depth of flavor
- Whole milk: Creaminess in the filling
- Dried thyme: For an herby undertone
- Salt and black pepper: For seasoning both filling and batter
- Yellow cornmeal: Essential for classic cornbread texture
- Sugar: Balances the savory notes in muffins
- Baking powder: Helps muffins rise
- Eggs: For binding and richness in the batter
- Buttermilk: Adds moisture and tang
Instructions
- Prep Muffin Tin:
- Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- Make Filling Base:
- In a skillet over medium heat, melt butter then add onion, carrot, and celery. Sauté about 4 minutes. Stir in garlic and cook for 30 seconds.
- Add Chicken and Vegetables:
- Mix shredded chicken and peas into skillet.
- Thicken Filling:
- Sprinkle flour over mixture and stir for 1 minute. Gradually pour in broth and milk, stirring until thickened, about 3 to 4 minutes.
- Season Filling:
- Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
- Mix Cornbread Batter:
- In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk eggs, buttermilk, and melted butter. Combine wet and dry ingredients until just mixed.
- Assemble Muffins:
- Spoon 1 tablespoon batter into each muffin cup, spread to cover bottom. Top with a heaping tablespoon of chicken filling, then cover with another tablespoon batter.
- Bake:
- Bake 18 to 20 minutes until tops are golden brown and a toothpick from muffin part comes out clean.
- Finish and Serve:
- Let muffins cool in pan for 5 minutes, then transfer to wire rack. Serve warm.
Pin 
My kids love helping scoop the muffin batter and filling. These mini pies always spark laughter and warmth at dinner.
Required Tools
Muffin tin, mixing bowls, skillet, whisk, spatula, measuring cups and spoons are needed for this recipe.
Allergen Information
This recipe contains wheat, milk, and eggs. Check all ingredient labels if allergies are a concern.
Nutritional Information
Each muffin contains about 215 calories, 7 g total fat, 27 g carbohydrates, and 10 g protein.
Pin Serve these muffins warm for the best taste and texture. Leftovers reheat perfectly for next-day snacks or lunch.
Recipe Questions & Answers
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works well and saves time without sacrificing flavor.
- → What vegetables are used in the filling?
Onion, carrot, celery, peas, and minced garlic create a savory vegetable base.
- → How do I know when the muffins are done baking?
Bake until the tops are golden brown and a toothpick inserted in the muffin comes out clean.
- → Can I substitute peas with other vegetables?
Yes, corn or green beans make great alternatives to peas in the filling.
- → Is it possible to add a spicy flavor to these muffins?
A pinch of cayenne pepper added to the filling will provide a pleasant spicy kick.
- → What is the best way to serve these muffins?
Serve warm, optionally accompanied by a fresh side salad for a complete meal.