Chicken Potpie Muffins

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

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. Pour the wet ingredients into the dry ingredients and whisk to combine them. Fill each muffin cup 2/3 full with the cornbread batter.

Step 2: Make the chicken potpie filling

In another large bowl, stir together the chicken, mixed vegetables, remaining cream of chicken soup, poultry seasoning and 1/4 teaspoon of salt and pepper. Set the mixture aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it’s golden and tender, about three to four minutes. Add the minced garlic and saute it until it’s fragrant, 30 to 60 seconds. Stir the sauteed vegetables into the chicken mixture. Spoon 1 to 2 tablespoons of the filling over each batter-filled muffin cup.

Step 3: Assemble and bake the muffins

Bake the muffins for 25 to 30 minutes or until they’re golden brown. Let the muffins cool in the pan for five minutes, then remove them from the pan and serve them.

Chicken Potpie Muffins Variations

• Add fresh herbs: Instead of poultry seasoning, use a combination of fresh chopped thyme, rosemary and oregano.
• Make it with biscuits: Use refrigerated biscuit dough as the base of each muffin instead of cornbread batter to make these muffin-tin chicken potpies.
• Make it cheesy: A little bit of cheese makes everything taste better! Sprinkle the top of each muffin cup with shredded cheddar, mozzarella or Monterey Jack before baking them.

How to Store Chicken Potpie Muffins

Allow the muffins to cool, then transfer them to an airtight container and store them in the fridge.

How long do chicken potpie muffins last?

Chicken potpie muffins can be stored in the refrigerator for up to four days or in the freezer for up to two months.

Can you freeze chicken potpie muffins?

Absolutely! After allowing the muffins to cool completely, wrap each muffin individually in storage wrap. Then transfer them to an airtight freezer-safe container and freeze them for up to two months.

How do you reheat chicken potpie muffins?

Place individual muffins on a microwave-safe plate and heat them on high in 30-second intervals until they’re warmed through.

Chicken Potpie Muffins Tips

What else can you serve with chicken potpie muffins?

These chicken potpie muffins make a great addition to a potluck spread. To make these muffins into a dinner, serve them alongside a big green salad packed with leafy greens and veggies, or serve them with your favorite homemade soup, whether that’s French onion soup, potato soup or Instant Pot corn chowder.