Chicken Potpie Muffins
These chicken potpie muffins are the grab-and-go version of the classic comfort food dish, with the welcome addition of cornbread.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2-1/2 teaspoons baking powder
- 1-1/4 teaspoons salt divided
- 1-1/4 cups 2% milk
- 10-1/2 ounces condensed cream of chicken soup undiluted, divided
- 1 large egg room temperature
- 2 cups chopped rotisserie chicken
- 1 cup frozen mixed vegetables
- 1 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 1/2 teaspoon olive oil
- 1/4 cup chopped onion
- 1/2 teaspoon minced garlic
Instructions
- Preheat oven to 350°. Grease a 12-cup muffin tin with cooking spray; set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder and 1 teaspoon salt.
- In another large bowl, whisk together milk, 1/4 cup cream of chicken soup and egg. Pour the wet ingredients into the dry ingredients; whisk to combine. Fill each prepared muffin cup 2/3 full with the cornbread batter.
- In another large bowl, stir together chicken, mixed vegetables, remaining cream of chicken soup, poultry seasoning, remaining 1/4 teaspoon salt and pepper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion; cook until golden and tender, 3-4 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir vegetables into the chicken mixture. Spoon 1-2 tablespoons of filling over each batter-filled muffin cup.
- Bake 25-30 minutes or until golden brown. Let cool in the pan 5 minutes; remove to serve.