Muffin Tin Chicken Pot Pies Recipe
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Individual servings made in a muffin tin with a buttery crust and a savory chicken and vegetable filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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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
- Salt and pepper to taste
- 1 teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Filling: Melt butter in a skillet, sauté onion, add flour, then gradually whisk in broth and milk. Add chicken, vegetables, thyme, salt, and pepper. Remove from heat.
- Prepare the Crust: Roll out pie crusts, cut into circles to line muffin tin cups and cover the tops of the pot pies.
- Assemble and Bake: Spoon filling into crust-lined cups, cover with dough circles, seal edges, and bake for 25-30 minutes until golden brown and bubbly. Let cool before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- You can swap mixed vegetables for fresh or other frozen vegetables.
- These pot pies freeze well before baking for easy meal prep.
Nutrition
- Serving Size: 1 mini pot pie
- 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
