Chicken Pot Pie Cornbread Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and pepper.
• STEP 3.In a separate bowl, whisk together the milk, melted butter, and eggs.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.In a skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened.
• STEP 6.Add the cooked chicken, peas, corn, thyme, and chicken broth to the skillet. Stir to combine and heat through.
• STEP 7.Grease a muffin tin and spoon the cornbread batter into each cup, filling them halfway.
• STEP 8.Spoon the chicken and vegetable mixture on top of the batter in each cup, then cover with more batter.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and cooked through.
• STEP 10.Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like mushrooms or bell peppers to the chicken and vegetable mixture.
• If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

• These chicken pot pie cornbread muffins are best served fresh and warm.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
• Reheat the muffins in the oven at 350°F (175°C) for a few minutes to warm them up before serving.