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 when we wanted a new take on a weeknight dinner. The kids were thrilled to have chicken pot pie in muffin form, and the portable size made them perfect for sharing at parties.
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 Muffin Tin:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook Filling:
- In a medium saucepan over medium heat, melt butter. Add onion and sauté until soft (about 2 minutes).
- Make Sauce:
- Stir in flour, cook 1 minute, then slowly whisk in chicken broth and milk. Cook, stirring, until thickened (2–3 minutes).
- Combine Filling Ingredients:
- Remove from heat. Stir in chicken, peas, carrots, corn, thyme, salt, and pepper. Cool slightly.
- Prepare Cornbread Batter:
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Add wet ingredients to dry, stirring until just combined.
- Assemble Muffins:
- Spoon 1 tablespoon batter into each muffin cup. Top with 1 heaping tablespoon chicken filling, cover with another tablespoon of batter.
- Bake Muffins:
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
- Cool and Serve:
- Cool in pan for 5 minutes, transfer to wire rack. Serve warm.
Save Our family loves making these together—even younger kids can help spoon in the batter and filling, making it a fun kitchen activity before a cozy dinner.
Required Tools
12-cup muffin tin, mixing bowls, saucepan, whisk, measuring cups and spoons, spoon or small scoop
Nutritional Information
Each muffin has approximately 183 calories, 6 g total fat, 24 g carbs, 7 g protein.
Serving Suggestions
Serve with gravy or honey butter for dipping, or alongside a fresh green salad for a light meal.
Save A warm batch of these mini pot pie muffins brings comfort and smiles to any gathering. They're easy to reheat and perfect as leftovers too.
Recipe FAQ
- → Can I use leftover chicken for the filling?
Yes, leftover cooked chicken works well and adds convenience while maintaining flavor and texture.
- → What can I substitute if I don't have frozen peas and carrots?
Fresh or canned vegetables like peas, diced carrots, or corn can be used as alternatives depending on availability.
- → How do I ensure the muffins bake evenly?
Distribute batter and filling evenly in the tin and bake at the suggested temperature until golden and a toothpick comes out clean.
- → Can these muffins be made ahead of time?
Yes, they can be prepared in advance and reheated gently before serving to retain moistness.
- → What flavor does the thyme add?
Thyme adds a subtle earthy and aromatic note that complements the savory chicken and vegetables perfectly.
- → Is it possible to make these dairy-free?
Substitute milk and butter with plant-based alternatives to make the muffins dairy-free while keeping moisture and richness.