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These chicken potpie muffins are the grab-and-go version of the classic comfort food dish, with the welcome addition of cornbread.
When sweater weather is on the horizon, I start pulling out my favorite comfort food recipes. And while I love pot roasts, shepherd’s pies and rich, hearty beef stews, one of my all-time favorites is chicken potpie. I don’t always have the time (or the patience) to make a whole chicken potpie from scratch—that’s where this recipe for chicken potpie muffins comes in. These savory cornbread muffins have all the flavor of a potpie, but without all the hassle. They’re perfect for freezing, too, which means I can enjoy chicken potpie whenever I get a hankering for it.
I like to serve these tasty cornbread muffins alongside a hearty soup for an easy weeknight dinner, but they’re also a hit at potlucks and family gatherings.
Ingredients for Chicken Potpie Muffins
- All-purpose flour: All-purpose flour contributes to the muffin’s cake-like texture.
- Cornmeal: Use yellow cornmeal to make these muffins. A fine- or medium-ground cornmeal is best for baking.
- Baking powder: Baking powder is a leavener that helps the cornbread muffins rise.
- Salt: A little bit of salt enhances the overall flavor of the cornbread.
- Egg: An egg adds structure to the muffins and helps bind the batter ingredients together.
- Milk: Milk, along with cream of chicken soup, adds moisture to the cornbread muffins.
- Cooked chicken: Shredded rotisserie chicken makes prepping these muffins a breeze. You can also use leftover chicken breast or thighs, cut into cubes.
- Frozen mixed vegetables: A mixture of green beans, corn, peas and carrots makes up the bulk of the veggies in this potpie filling. The recipe calls for frozen veggies, but there’s no need to thaw them. You can also use fresh vegetables; simply chop them into similarly sized pieces so that they cook evenly.
- Onion: The best type of onion for this recipe is a yellow or white onion. You’ll need about a quarter of a medium-sized onion.
- Garlic: Minced garlic is sauteed with the onion to add pungent flavor to the filling.
- Cream of chicken soup: A can of condensed cream of chicken soup adds moisture to the batter and the potpie filling.
- Poultry seasoning: The chicken pot pie filling is seasoned with poultry seasoning, which is a blend of flavorful and aromatic spices including ground sage, marjoram and black pepper.
Directions
Step 1: Make the cornbread batter
Sarah Tramonte For Taste Of Home
Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray and set it aside.
In a large bowl, whisk together the flour, cornmeal, baking powder and 1 teaspoon of salt. In another large bowl, whisk together the milk, 1/4 cup of undiluted cream of chicken soup and the egg.