American · Lunch
Chicken Pot Pie Savoury Muffins
Savoury muffins built on a buttermilk batter folded with cooked chicken breast, sautéed onion, carrot and peas. A splash of chicken stock and heavy cream keeps the crumb tender, while thyme and black pepper carry the pot pie flavour. Baked in a muffin tin and served warm.
$3
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
565Calories
57.4gProtein
13.5gFat
56.1gCarbs
6.4gSugar
3.5gFiber
954mgSodium
347mgChol
6.8gSat Fat
618mgPotassium
156mgCalcium
2.2mgIron
0.4mcgVitamin B12
4.8mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Heat the oven to 375F (190C) and grease three cups of a muffin tin. Dice the chicken, onion and carrot evenly.
2
Saute
Melt the butter in a small skillet over medium heat and cook the onion and carrot 4 minutes until the onion turns translucent and the carrot softens.
3
Fold
Whisk the egg, buttermilk, cream and stock together, then stir in flour, baking powder, salt, pepper and thyme and fold in chicken, vegetables and peas.
4
Bake
Spoon the batter into the muffin cups and bake at 375F (190C) for 20 to 22 minutes until the tops turn golden and a skewer comes out clean.
5
Plate
Rest the muffins in the tin 5 minutes, then turn onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked chicken breast
- 1 cup130g all-purpose flour
- 1/2 cup60g onion
- 1/2 cup64g carrot
- 6 tbsp56g frozen peas
- 1/2 cup120ml buttermilk
- 4 tbsp60ml heavy cream
- 4 tbsp60ml chicken stock
- 22 eggs
- 2 tbsp28g butter
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
