Chicken pot cornbread muffins
Ingredients
1 lb Grilled Chicken breast tenderloins
1 stalk- Celery diced
½ large Onion diced
1 large Carrot-diced
1 head Broccoli chopped
1 can Peas
1 can corn
1 can Chicken broth
2 tbsp. Flour (this makes the sauce thick)
4 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
1 tsp. paprika
1 cup shredded Smoked Gouda
Batter
2 pouches of Betty Crocker corn bread muffin mix
2eggs, butter, milk
- Pre-heat oven to 400
- Grill seasoned chicken breast and dice into cubes
- Dice celery, carrot and onion into small cubes similar in size.
- Heat 2 tbsp. butter over medium heat. When hot add the celery onions and carrots and 1 teaspoon salt. Sauté until vegetables are tender.
- Push the veggies to one side of the pot and add the last 2 tablespoon of butter to the empty space, when melted add the flour. Stir for about a minute till the flour is coated with fat and cooked (called a roux) then stir the entire mixture together (with veggies).
- Slowly add in the chicken broth about a ¼ cup at a time, the sauce will immediately begin to thicken, do not allow it to get too thick, as it thickens add more broth.
- Add in the shredded smoked Gouda cheese, remaining salt, paprika and black pepper. Stir till cheese is melted and sauce is thick
- When all is mixed your saucepan should be almost filled with a creamy looking sauce. Then add broccoli, drained peas and corn and grilled chicken.
- The sauce will coat all the chicken and broccoli particles, its will not be runny but will be thick and creamy.
- Remove from heat and set aside
- For batter follow instructions on the pouch and whisk together all the ingredients to make the cornbread batter
- Add the chicken pot pie filling to the cornbread batter and stir well
- Spray muffin tins with pam cooking spray
- Use an ice-cream scoop or large spoon and scoop filling into pan. You should get around 16 muffins or more if you do not fill the cups too much
- Bake at 400 deg for 15 to 18 minutes, tops should be golden brown and a toothpick inserted will come out clean
- Remove from oven cool for 5 mins in the pan, pop them out and cool on a cooling rack for another 8 mins