Chicken Pot Pie Cornbread Muffins Recipe

Recipe By Slurrp

These chicken pot pie cornbread muffins are a delightful twist on the classic comfort food. The muffins are made with a savory cornbread batter filled with a creamy chicken and vegetable mixture. They are baked until golden and fluffy, creating a perfect combination of flavors and textures. These individual-sized pot pies are great for parties, picnics, or as a comforting meal on a chilly day. Enjoy the taste of chicken pot pie in a convenient and delicious muffin form.

19 Rating -
Non Vegdiet
1hr 30minstotal
Chicken Pot Pie Cornbread Muffins

ingredients serve

Ingredients for Chicken Pot Pie Cornbread Muffins Recipe

  • 0.08 cup Cornmeal
  • 0.08 cup All Purpose Flour
  • 0.08 tablespoon Baking Powder
  • 0.08 tablespoon Sugar
  • 1/25 teaspoon Salt
  • 1/50 teaspoon Pepper
  • 0.08 cup Milk
  • 1/50 cup Melted Butter
  • 0.17 Eggs
  • 0.08 tablespoon Olive Oil
  • 1/25 Nion, Chopped
  • 0.08 Carrot, Diced
  • 0.08 stalk Celery , Diced
  • 0.08 cup Cooked Chicken, Shredded
  • 1/25 cup Frozen Peas
  • 1/25 cup Frozen Corn
  • 0.08 teaspoon Dried Thyme
  • 0.08 cup Chicken Broth

Directions: 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.
calories per serving
5 g Fat14 g Protein16 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp