# Components:
→ Cornbread Batter
01 - 1 cup all-purpose flour
02 - 1 cup cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 2/3 cup milk
07 - 1/4 cup vegetable oil
08 - 2 large eggs
→ Chicken Pot Pie Filling
09 - 1 cup cooked chicken breast, diced
10 - 1/2 cup frozen peas and carrots, thawed
11 - 1/3 cup frozen corn, thawed
12 - 1/4 cup onion, finely chopped
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 1/2 cup low-sodium chicken broth
16 - 1/3 cup milk
17 - 1/4 teaspoon dried thyme
18 - 1/4 teaspoon black pepper
19 - 1/2 teaspoon salt
# Directions:
01 - Preheat oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
02 - Melt butter in a medium saucepan over medium heat. Add onions and sauté until translucent, about 2 minutes.
03 - Whisk in flour and cook for 1 minute. Gradually add chicken broth and milk, stirring continuously until the mixture thickens, about 2–3 minutes.
04 - Remove from heat and stir in diced chicken, peas, carrots, corn, thyme, salt, and pepper. Allow to cool slightly.
05 - In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together milk, vegetable oil, and eggs. Incorporate wet ingredients into dry, mixing gently until combined.
06 - Place 1 tablespoon of cornbread batter into each muffin cup. Add a heaping tablespoon of chicken filling on top, then cover with another tablespoon of batter to seal.
07 - Bake for 18 to 20 minutes until tops are golden and a toothpick inserted in the cornbread comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
