Chicken Pot Pie Cornbread Muffins
These muffins are great for any meal of the day and make for an especially high-protein breakfast muffin.
Ingreadient :
Cornbread
- 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
Filling
- 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
Direction :
Cornbread
- 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
Filling
- 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
