Chicken Pot Pie Cornbread Muffins

These muffins are great for any meal of the day and make for an especially high-protein breakfast muffin.

  • Total Time:
  • Servings: 12

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  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • Kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups well-shaken buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot, cut into chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoons all-purpose flour
  • 3/4 cup chicken stock or low-sodium broth
  • 1/2 cup shredded rotisserie chicken

How to make this recipe

  1. Make the cornbread

    In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, bak-ing powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2-cup) greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.

  2. Make the filling

    In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/4 teaspoon salt and 1/8 teaspoon pep-per. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.

  3. Bake the muffins until golden around the edges, about 25 minutes.

Contributed By Photo © Scott Hocker Published May 2014

1043704 recipes/chicken-pot-pie-cornbread-muffins 2016-01-12T20:07:43+00:00 Scott Hocker 4|southern-soul-food|american|web-exclusive|breads-rolls-and-muffins may-2014 recipes,chicken-pot-pie-cornbread-muffins 1043704

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