Muffin Tin Chicken Pot Pies Recipe

Get ready to fall in love with the cozy charm of Muffin Tin Chicken Pot Pies! These irresistible mini pot pies pack everything you adore about the comfort classic—creamy chicken, colorful veggies, and buttery, flaky crust—but in a perfectly portioned, hand-held form. Whether you’re whipping up a quick weeknight dinner, prepping for a party, or searching for the ultimate meal-prep solution, Muffin Tin Chicken Pot Pies deliver big, nostalgic flavor in a small, clever package that everyone will adore.

this Recipe

Ingredients You’ll Need

You don’t need a long grocery list to make something magical—just a handful of simple, familiar ingredients that come together to create pure comfort. Each one plays a starring role, adding wonderful texture, color, and depth to your Muffin Tin Chicken Pot Pies.

• Cooked chicken (2 cups, diced): Rotisserie chicken makes this step a breeze and brings amazing tenderness.
• Frozen mixed vegetables (1 cup): A colorful pop of peas, carrots, and corn keeps these pies cheerful and wholesome.
• Chopped onion (1/2 cup): Adds subtle sweetness and that unmistakable homey aroma to the filling.
• Butter (1/3 cup): The key to starting a rich, flavorful roux for a creamy sauce.
• All-purpose flour (1/3 cup): Helps thicken your mixture, giving the pot pie filling its signature luscious texture.
• Chicken broth (1 3/4 cups): Brings savory depth and enhances every bite.
• Milk (2/3 cup): Rounds out the filling with creamy richness.
• Salt and pepper to taste: Layer in seasoning as you go for the perfect balance of flavors.
• Dried thyme (1 teaspoon): Just a sprinkle adds balance and a lovely herbal note.
• Refrigerated pie crusts (1 package, 2 crusts): Store-bought crusts keep things simple without sacrificing flakiness.

How to Make Muffin Tin Chicken Pot Pies

Step 1: Sauté the Aromatics

Start by preheating your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat until it’s shimmering but not browned. Toss in the chopped onion and cook for about 3-4 minutes, stirring occasionally, until the onions are soft and translucent but not browned—this sets the cozy, savory tone for your pot pies.

Step 2: Prepare the Creamy Base

Sprinkle the flour evenly over the onions and butter. Stir constantly and let it cook for 1-2 minutes, just until it turns a pale golden color. This gentle toasting removes any raw flour taste. Gradually whisk in the chicken broth and milk, stirring all the while to keep the mixture silky smooth. Cook for another 2-3 minutes until it thickens into a lovely, creamy sauce.

Step 3: Add the Chicken and Veggies

It’s time to make the filling shine! Stir the diced cooked chicken, frozen mixed vegetables, dried thyme, and a good pinch of salt and pepper into the sauce. Let everything mingle for a minute to warm through, then remove from heat. Take a second to taste—a little extra seasoning here makes a world of difference.

Step 4: Assemble Your Muffin Tin Chicken Pot Pies

Unroll the refrigerated pie crusts and, using a round cutter (a glass works, too), cut out 12 circles a little larger than your muffin tin cups. Press the dough circles gently into each cup, making sure to ease the crust up the sides so there’s plenty of room for filling. Spoon the warm, creamy chicken mixture into each crust until they’re nicely full.

Step 5: Add Lids and Finish for Baking

Roll out any extra pie crust dough and cut into 12 smaller circles to top your pies. Set a “lid” on each filling-packed cup and pinch the edges closed—get creative crimping with your fingers or a fork. Cut a couple of tiny slits in the center of each pie for steam to escape. It’s these little touches that make Muffin Tin Chicken Pot Pies so inviting.

Step 6: Bake Until Golden and Bubbly

Pop the muffin tin into your preheated oven and bake for 25-30 minutes, or until the crusts are deeply golden and the filling is bubbling gently through the steam holes. The smell alone will have everyone gathering in the kitchen! Let the mini pot pies cool for 5 minutes before carefully running a knife around each to release and serve.

How to Serve Muffin Tin Chicken Pot Pies

Garnishes

Crowning your Muffin Tin Chicken Pot Pies with the right garnish can turn a humble classic into a showstopper. Try a sprinkle of fresh thyme or chopped parsley for a fresh, herbal finish, or a crack of black pepper to add a touch of warmth.

Side Dishes

These mini pot pies are hearty on their own, but they pair beautifully with simple sides. A crisp green salad tossed in a bright vinaigrette offers a refreshing contrast, while roasted broccoli or steamed green beans add extra color and nutrition. For a cozy winter meal, serve with buttery mashed potatoes on the side—trust me, you won’t regret it!

Creative Ways to Present

Muffin Tin Chicken Pot Pies shine at dinner parties and casual gatherings. Try placing each mini pie in a parchment muffin wrapper for easy, elegant handling, or stack them on a rustic wooden board for a crowd-pleasing presentation. They’re also adorable set out as part of a brunch buffet, tucked into bento boxes for lunch, or packed as a hand-held picnic treat.

Make Ahead and Storage

Storing Leftovers

Leftover Muffin Tin Chicken Pot Pies are one of life’s simple pleasures. Let them cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days—just long enough for a convenient lunch or dinner encore without losing any of their cozy appeal.

Freezing

Make extra pot pies to stash away for busy nights or surprise guests! Assemble as directed but don’t bake; just cover your muffin tin tightly and freeze until solid. Once frozen, pop the unbaked pies out and keep them in a freezer bag. They’ll keep beautifully for up to 2 months, ready to bake straight from the freezer (add a few extra minutes to the bake time).

Reheating

To bring Muffin Tin Chicken Pot Pies back to their golden, flaky prime, reheat them on a baking sheet in a 350°F oven for 10-15 minutes. This keeps the crust crisp and the filling luscious. For just one or two, a quick zap in the microwave works in a pinch, but the oven truly revives that freshly baked magic.

FAQs

Can I use turkey instead of chicken?

Absolutely! Leftover cooked turkey is a fantastic swap for chicken in Muffin Tin Chicken Pot Pies, especially after a holiday meal—just dice it up and use the same amount for delicious results.

Do I need to thaw the frozen vegetables first?

No need! Toss the frozen mixed veggies straight in; they’ll cook through perfectly while baking, making prep even easier.

What if I don’t have a muffin tin?

You can use ramekins or even a mini loaf pan to make individual portions of chicken pot pie. Just adjust the size of your pie crust circles and keep an eye on the bake time, as it may vary slightly.

Can I make Muffin Tin Chicken Pot Pies dairy-free?

Yes, you can substitute plant-based butter and unsweetened non-dairy milk for the dairy ingredients. The texture will be a bit different, but the pies will still be delicious and comforting!

How do I keep the bottom crust from getting soggy?

Make sure your sauce isn’t too runny and that you preheat your oven fully before baking. For extra insurance, you can sprinkle a little flour or fine breadcrumbs in the base of each cup before adding the filling to help absorb moisture.

Final Thoughts

If you’re craving comfort food that’s quick, satisfying, and a little bit adorable, you have to give Muffin Tin Chicken Pot Pies a try. There’s something special about these hand-held golden pies that turns even an ordinary night into a little celebration. Go ahead—whip up a batch and share the warmth!

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