Chicken Pot Pie Muffin

One of my passions is to develop savory muffins; first was my version of a Stuffin Muffin based on traditional Thanksgiving stuffing. I have long wanted to come up with a recipe based on the classic Chicken Pot Pie, the perennial American comfort food. I have adjusted the recipe to make a moist savory muffin with just a touch of sweetness. If you desire you can sprinkle some grated parmesan cheese to make a crunchy top.

Ingredients:

 3 tbsp. butter

 1 1/2 large sweet onions

 4 or 5 stalks celery including leaves

 3 carrots

 6 oz. shelled peas

 3 or 4 large precooked chicken breasts

 1 tsp. poultry seasoning

 1 tsp. thyme leaves

 Salt and pepper for seasoning

 4 cups all-purpose flour

 1 ½ tsp. baking powder

 1/2 tsp. salt

 3-5 tbsp. sugar

 2 Large Eggs

 8 fluid oz. good chicken broth

 ½ cup milk

 chicken gravy for serving (optional)


Directions:

Preheat the oven to 400° F.
 
Dice the onion, celery, carrots and the chicken breasts. Heat a skillet on medium heat and add butter. Sauté the onion, celery and carrot in the butter seasoning with salt until the onion is translucent. Add the poultry seasoning, thyme and pepper and sauté for  two minutes more. Taste and correct the seasoning, take off the heat and allow to cool until warm. Blanch the peas in boiling water until bright green, the shock in ice water to cool. Combine the chicken and veggies.
 
Sift the flour, baking powder and salt in to a large bowl. Beat the eggs, sugar and the milk in another bowl and gently mix into the dry ingredients. Mix in the chicken stock making sure not to over-work the mixture. Mix in the chicken, onion, carrot, celery and pea mixture.
 
Grease some muffin tins and fill with the mixture to the top. Bake in a 400° F oven until done (about 20 minutes) or until the tops are brown and a toothpick inserted comes out clean. Serve hot with optional chicken gravy or butter.  Makes 10 large or 24 small muffins.

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