Chicken Pot Pie Cupcakes

Ingredients:

Chicken Pot Pie Cupcakes

• 1.5 cups premium flour
• 1/4 cup corn flour
• 1 tbsp. sugar
• 2 tsp baking powder
• 1.5 tsp coarse salt
• 0.5 tsp coarsely ground black pepper
• 4 tbsp unsalted butter (2 tbsp softened, 2 tbsp melted)
• 1 small onion, finely chopped (about 3/4 cup)
• 1 teaspoon fresh thyme leaves
• 1 cup shredded grilled chicken + extra for serving
• 2 medium carrots (1 grated, 1 finely chopped)
• 1 cup of milk
• 1/4 cup sour cream
• 2 large eggs

Puff pastries

• 1 sheet puff pastry, defrosted
• Fresh thyme leaves, for serving

Pea cream

• 3/4 cup frozen green peas (thawed) + extra for serving
• 110 g of cream cheese
• 0.5 tsp finely grated lemon zest
• 0.5 tsp coarse salt
• 2 tbsp chopped fresh parsley
• Special equipment: round cookie cutter with a diameter of 5 cm.

Preparation:

1. Preheat the oven to 350°F (175°C) and position the rack on the middle shelf. Line a 12-cup muffin tin with paper liners and spray generously with cooking spray.
2. Cupcakes:
   
   In a large bowl, combine flour, cornmeal, sugar, baking powder, 1 teaspoon salt, and black pepper. Set aside.
3. In a medium skillet, melt 2 tablespoons of softened butter over medium-high heat. Once the butter begins to foam, add the onion and thyme and cook, stirring frequently, until the onion is softened and darkened, about 8 minutes. Sprinkle with the remaining 1/2 teaspoon of salt. Remove from heat and stir in the chicken and grated carrots, just to heat through. Set aside and let cool.
4. Combine milk, sour cream, eggs, and 2 tablespoons of melted butter. Stir the chicken mixture into the flour mixture, then whisk in the milk and egg mixture until fully incorporated (be careful not to overmix).
5. Divide the batter evenly among the prepared cupcake pans and bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Let the cupcakes cool on a wire rack, in the pans, for 10 minutes before turning them out. Cool completely on a wire rack.
6. Puff pastries:
   
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut 12 2-inch (5-cm) circles from a sheet of puff pastry and arrange them on the prepared baking sheet. Prick each circle several times with a fork, cover with another sheet of parchment, and weigh it down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with thyme leaves, salt, and black pepper. Return the baking sheet to the oven and bake until golden brown and crisp, another 5 minutes. Let cool (the puff pastry can be baked up to a day ahead).
7. Pea cream:
   
   In a small microwave-safe bowl, combine the green peas with 1 tablespoon of water. Cover with plastic wrap and microwave for 1 minute. In the bowl of a food processor, combine the cream cheese, sour cream, lemon zest, and salt and black pepper to taste. Pulse until smooth. Add the peas and parsley and pulse once or twice to coarsely chop the peas. Transfer the custard to a small bowl, cover with plastic wrap, and refrigerate until ready to use (can be made up to a day ahead).
8. Assembly:
   
   Spoon 1 heaping tablespoon of sweet pea frosting onto each cupcake and spread evenly. Top each cupcake with a piece of chicken, sliced ​​carrots, and green peas. Top the cupcakes with puff pastry. Serve immediately.