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

1. Pre-heat oven to 400
2. Grill seasoned chicken breast and dice into cubes
3. Dice celery, carrot and onion into small cubes similar in size.
4. Heat 2 tbsp. butter over medium heat. When hot add the celery onions and carrots and 1 teaspoon salt. Sauté until vegetables are tender.
5. 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).
6. 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.
7. Add in the shredded smoked Gouda cheese, remaining salt, paprika and black pepper. Stir till cheese is melted and sauce is thick
8. 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.
9. The sauce will coat all the chicken and broccoli particles, its will not be runny but will be thick and creamy.
10. Remove from heat and set aside
11. For batter follow instructions on the pouch and whisk together all the ingredients to make the cornbread batter
12. Add the chicken pot pie filling to the cornbread batter and stir well
13. Spray muffin tins with pam cooking spray
14. 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
15. Bake at 400 deg for 15 to 18 minutes, tops should be golden brown and a toothpick inserted will come out clean
16. Remove from oven cool for 5 mins in the pan, pop them out and cool on a cooling rack for another 8 mins