Mini Chicken Pot Pie Muffins Recipe

If cozy comfort food had a cute, party-ready alter ego, it would have to be these Mini Chicken Pot Pie Muffins. Imagine all of the rich, creamy flavors of a classic chicken pot pie, but reimagined into flaky, golden, hand-held bites. Whether you’re hosting game night, packing school lunches, or looking for a clever way to use up leftover chicken, this recipe is endlessly versatile. Perfect for busy weeknights, brunch spreads, or meal prep, Mini Chicken Pot Pie Muffins have quickly become a staple in my kitchen—and I’m positive they’ll win a spot in yours too.

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Ingredients You’ll Need

Some recipes require an overflowing shopping cart, but for these irresistible Mini Chicken Pot Pie Muffins, you only need a handful of familiar staples. Each component brings something special to the table, from savory, satisfying filling to buttery, flaky crust.

• Cooked chicken (2 cups, diced): Perfect for using up leftovers or a quick rotisserie chicken from the store—saves time and adds a hefty dose of protein.
• Frozen mixed vegetables (1 cup): Peas, carrots, and corn add color, sweetness, and extra nutrition with zero fuss.
• Chopped onion (1/2 cup): Builds the flavor base and brings a hint of aromatic sweetness to the filling.
• Butter (1/3 cup): The key to sautéing onions and creating a luscious roux for that classic pot pie richness.
• All-purpose flour (1/3 cup): Helps thicken the creamy filling, making each bite hearty and satisfying.
• Chicken broth (1 3/4 cups): Infuses savory depth into the sauce—opt for low-sodium if you’re watching salt intake.
• Milk (2/3 cup): Blends with broth for a silky, creamy texture—any variety will work, but whole milk is extra decadent.
• Dried thyme (1 teaspoon): Adds subtle earthy notes that pair beautifully with chicken and veggies.
• Salt and pepper to taste: Essential for seasoning—don’t be shy and taste as you go!
• Refrigerated pie crusts (1 package, 2 crusts): The shortcut star of the recipe—makes prep easy and delivers flaky, tender results every time.

How to Make Mini Chicken Pot Pie Muffins

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F (190°C), and lightly greasing a standard 12-cup muffin tin with cooking spray or butter. This will make unmolding your Mini Chicken Pot Pie Muffins a breeze and ensures every crust comes out crisp and golden.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt the butter and add your chopped onion. Stir frequently, allowing the onions to soften and develop that irresistible sweet aroma—this step lays the delicious foundation for your filling.

Step 3: Make the Roux and Sauce

Sprinkle in the flour and stir for 1 to 2 minutes, letting it cook until lightly golden. This gradual browning gives a nuttier flavor and ensures the flour’s raw taste cooks out. Next, slowly whisk in chicken broth and milk, stirring constantly to make a smooth, creamy sauce that will hold everything together.

Step 4: Add the Chicken and Veggies

Once your sauce has thickened, fold in the cooked chicken, frozen mixed vegetables, and dried thyme. Season generously with salt and pepper. The filling should be glossy and packed with colorful veggies and chicken—remove it from the heat so it starts to cool while you prep the crust.

Step 5: Assemble the Muffins

Unroll your refrigerated pie crusts and, using a glass or biscuit cutter, cut out 12 circles just a bit larger than your muffin cups. Gently press each circle into the muffin tin, ensuring the dough covers the sides and bottom. Spoon the chicken mixture evenly into each crust-lined cup.

Step 6: Top and Seal

With the extra dough, cut out smaller circles to make little pot pie “lids.” Place these on top of each muffin, then use a fork to crimp and seal the edges. Don’t forget to poke a few small holes in each top—this lets steam escape as they bake, keeping the crust flaky, not soggy.

Step 7: Bake Until Golden

Slide the muffin tin into your preheated oven and bake for 25-30 minutes. You’re looking for bubbling filling and perfectly golden, crisp tops. Let the Mini Chicken Pot Pie Muffins cool for about 5 minutes before carefully lifting them from the tin to serve.

How to Serve Mini Chicken Pot Pie Muffins

Garnishes

Sprinkle your Mini Chicken Pot Pie Muffins with a handful of chopped fresh parsley for a pop of color, or dust with a pinch of flaky sea salt just before serving. For an extra-special touch, crack a little fresh black pepper over the tops—simple yet unforgettable.

Side Dishes

Pair these muffins with a crisp green salad, a bowl of tomato soup, or roasted potatoes for a crowd-pleasing meal. Their savory, creamy centers play well with a lightly dressed spinach salad or even tangy coleslaw on the side.

Creative Ways to Present

Serve Mini Chicken Pot Pie Muffins nestled in a basket lined with a cheerful tea towel for the ultimate cozy touch. For parties, place each muffin in a parchment cupcake wrapper, make a mini pot pie tower, or even slide a little flag toothpick in the top for a fun, festive presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Mini Chicken Pot Pie Muffins in an airtight container in the refrigerator for up to 3 days. They reheat beautifully, so don’t worry about making a full batch even if you’re cooking for a smaller crew.

Freezing

If meal prepping is your game, these muffins freeze like a dream. Simply wrap each unbaked muffin in plastic wrap, place in a freezer bag, and store for up to 2 months. When ready to eat, bake straight from frozen, just adding a few extra minutes to the bake time.

Reheating

For best results, reheat Mini Chicken Pot Pie Muffins in a 350°F (175°C) oven for 10-12 minutes. This keeps the crust nice and crisp. A quick zap in the microwave works in a pinch, but the oven is your best bet for a fresh-from-the-oven texture.

FAQs

Can I use turkey instead of chicken?

Absolutely! Turkey is a great substitute and a wonderful way to use up holiday leftovers. Just swap it in for the chicken with no changes needed to the recipe.

Do I have to use frozen vegetables?

No, if you have leftover cooked veggies or want to use fresh vegetables, go for it! Just make sure they’re diced small for even baking and tender bites.

Can I make Mini Chicken Pot Pie Muffins dairy free?

Definitely—use a dairy-free butter and your favorite unsweetened non-dairy milk. The results are just as creamy and flavorful.

What if I don’t have pie crusts?

If you’re out of store-bought pie crust, homemade pastry or even biscuit dough can work in a pinch. Just roll it thin and proceed with the recipe as written.

How do I prevent the muffin cups from sticking?

Make sure to thoroughly grease the muffin tin before pressing in the dough. If you’re worried about sticking, paper liners are a helpful alternative—just peel them off before digging in!

Final Thoughts

There’s just something about Mini Chicken Pot Pie Muffins that’s irresistibly fun and comforting all at once. Whether you’re making them for a special occasion or an everyday meal, these little hand pies deliver big flavor. Give them a try—you just might find yourself baking them on repeat!

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