Chicken Potpie Muffins

Total Time Prep: 10 min. Cook: 30 min.
Yield 12 muffins
Test Kitchen Approved
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
  • 1 can (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

Directions

  1. Preheat oven to 350°. Grease a 12-cup muffin tin with cooking spray; set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder and 1 teaspoon salt.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 25-30 minutes or until golden brown. Let cool in the pan 5 minutes; remove to serve.

Nutrition Facts

1 muffin: 187 calories, 5g fat (2g saturated fat), 40mg cholesterol, 627mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 11g protein.

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