Mini Chicken Pot Pie Muffins Recipe
These Mini Chicken Pot Pie Muffins are a delightful twist on a classic comfort food. Perfectly portioned and easy to make, they are great for a cozy dinner or a handy grab-and-go snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pot pie muffins 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Filling:
- 2 cups cooked chicken (diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chopped onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a skillet, melt butter, sauté onions, add flour, broth, and milk to make a thick sauce. Stir in chicken, vegetables, thyme, salt, and pepper.
- Assemble the muffins: Roll out pie crusts, cut into circles, line muffin tin cups, fill with chicken mixture, cover with dough circles, seal edges, and vent the tops.
- Bake: Bake for 25-30 minutes until golden brown and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- These muffins freeze well before baking for easy meal prep.
- Swap mixed vegetables for your favorites.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
