Muffin Tin Chicken Pot Pies Recipe
These Mini Chicken Pot Pies baked in a muffin tin are the perfect comfort food. Flaky crusts filled with a creamy chicken and vegetable mixture, these individual pot pies are sure to be a hit with the whole family.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon butter
- 1/2 cup onion (finely chopped)
- 1/2 cup frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Sauté onions and vegetables: In a skillet, melt butter and sauté onions until soft. Add mixed vegetables and cook for 2 minutes. Stir in flour and cook for 1 minute.
- Make filling: Slowly whisk in chicken broth and milk until thickened. Add salt, pepper, thyme, and chicken. Let cool slightly.
- Prepare crusts: Cut out dough circles for the bottoms and tops. Press larger circles into muffin cups. Fill with chicken mixture and top with smaller dough rounds.
- Bake: Press edges to seal, make a small slit in the tops, brush with egg wash, and bake for 20–25 minutes until golden brown.
- Serve: Let cool slightly before removing from tin and serving.
Notes
- Great for meal prep and can be frozen after baking.
- Try using rotisserie chicken or adding herbs like parsley for extra flavor.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 220
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
