Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. These mini pies pack all the flavor of a traditional chicken pot pie but in a fun, portion-controlled size. Perfect for family dinners, gatherings, or meal prep, they offer a convenient way to enjoy this beloved dish. The flaky crust combined with a creamy, savory filling makes these pot pies an irresistible treat that everyone will love.

Why You’ll Love This Recipe

• Easy to Prepare: These muffin tin chicken pot pies come together quickly, making them perfect for a weeknight dinner.
• Customizable Filling: Feel free to swap in your favorite veggies or proteins; this recipe is versatile!
• Perfect Portions: The individual servings make it easy to share and control portion sizes.
• Kid-Friendly: With their fun shape and tasty filling, kids will love these mini pot pies.
• Great for Freezing: Make a batch and freeze them for later—perfect for busy days!

Tools and Preparation

Before you get started on your Muffin Tin Chicken Pot Pies, gather your tools and equipment. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• Muffin tin
• Saucepan
• Rolling pin
• Mixing bowls
• Ladle

Importance of Each Tool

• Muffin tin: This is crucial for shaping your mini pot pies into perfect portions that bake evenly.
• Rolling pin: Helps to roll out the dough evenly, ensuring a consistent crust for each pie.
• Saucepan: Used for cooking the filling ingredients and creating that delicious creamy sauce.

Ingredients

Here’s what you’ll need to make these delicious Muffin Tin Chicken Pot Pies:

For the Pie Crust

• 1 batch of pie crust

For the Filling

• 1 pound skinless, boneless chicken breast halves – cubed
• ¾ cup chopped carrots
• ¾ cup chopped potato
• ¾ cup fresh green beans cut into 1 or 2 inch pieces
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Other spices to taste (garlic, celery seed etc.)
• 2 cups of chicken broth
• 1 to 1½ cups milk

How to Make Muffin Tin Chicken Pot Pies

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F (220 degrees C) so it’s hot and ready for baking.

Step 2: Cook the Chicken and Vegetables

In a saucepan:
1. Combine the cubed chicken, chopped carrots, potatoes, and green beans.
2. Add enough chicken broth to cover the ingredients.
3. Boil for about 15 minutes until cooked through.
4. Remove from heat, drain (saving the chicken broth), stir in corn, and set aside.

Step 3: Make the Sauce

In the same saucepan over medium heat:
1. Melt the butter and cook onions until soft and translucent.
2. Stir in flour, salt, pepper, and any additional spices you like.
3. Gradually whisk in 1¾ cups of reserved chicken broth and 1 cup of milk.
4. Simmer over medium-low heat until thickened. Remove from heat.

Step 4: Combine Mixtures

Mix the cooked chicken and vegetable mixture with the sauce. If it seems too thick:
* Add more broth or milk one tablespoon at a time until you reach desired consistency.

Step 5: Prepare Dough Rounds

Divide your dough into thirds; each third should yield four rounds:
1. Roll each round until it’s large enough to fit into the muffin tin with a half-inch overhang.

Step 6: Fill Each Pie

Place dough into each muffin tin slot:
* Generously fill each with the chicken mixture so it domes slightly over the top.

Step 7: Cover with Dough

Take remaining dough rounds:
1. Lay one on top of each filled muffin tin slot.
2. Press edges together to seal and trim excess dough.

Step 8: Bake

Brush tops with egg wash or milk (optional):
1. Cut slits into each pie to allow steam to escape during baking.
2. Bake at 425 degrees F for about 30 minutes or until golden brown on top.

Enjoy your delicious Muffin Tin Chicken Pot Pies! They are sure to be a hit at any meal!

How to Serve Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are delightful and versatile, making them perfect for various occasions. Here are some serving suggestions to elevate your meal experience.

Family Dinner

• Serve the pot pies warm right from the oven for a cozy family dinner. Pair with a fresh salad to balance the richness of the pies.

Picnic Delight

• Pack Muffin Tin Chicken Pot Pies in a picnic basket for an easy-to-eat option outdoors. They are portable and taste great at room temperature!

Game Night Snack

• These mini pot pies make excellent finger foods during game nights. Set up a platter with dipping sauces like ranch or garlic aioli for extra flavor.

Holiday Gatherings

• Impress guests at holiday gatherings by serving these pot pies as part of your buffet spread. Their individual servings make them perfect for sharing.

Brunch Treat

• Include Muffin Tin Chicken Pot Pies in your brunch menu. They pair wonderfully with mimosas or fruit juices for a refreshing drink option.

How to Perfect Muffin Tin Chicken Pot Pies

Perfecting your Muffin Tin Chicken Pot Pies will ensure they are delicious every time you make them. Here are some helpful tips.

• Use Fresh Ingredients: Fresh vegetables and high-quality chicken will make a significant difference in flavor.
• Don’t Overfill: While it’s tempting to load up on filling, overfilling can cause the tops to break during baking.
• Seal Properly: Make sure to pinch the edges well; this prevents leaks during baking and keeps all that delicious gravy inside.
• Experiment with Spices: Feel free to add herbs and spices according to your taste. Thyme and rosemary work wonderfully!
• Adjust Cooking Time: Keep an eye on the pot pies as they bake; ovens vary, so adjust cooking time if necessary.
• Let Cool Slightly Before Serving: Allowing them to cool for a few minutes helps set the filling, making them easier to eat.

Best Side Dishes for Muffin Tin Chicken Pot Pies

Pairing sides with your Muffin Tin Chicken Pot Pies can enhance your meal. Here are some excellent options.

1. Mixed Green Salad – A light salad with vinaigrette balances the hearty pot pies perfectly.
2. Roasted Vegetables – Seasonal roasted veggies add color and nutrition, complementing the flavors of the pies.
3. Garlic Bread – Soft, buttery garlic bread is great for soaking up any leftover gravy on your plate.
4. Coleslaw – A tangy coleslaw provides crunch and freshness that pairs nicely with rich flavors.
5. Creamy Mashed Potatoes – For extra comfort food, serve creamy mashed potatoes alongside for a filling meal.
6. Steamed Asparagus – Lightly steamed asparagus adds elegance and a pop of color to your dinner table.
7. Corn on the Cob – Sweet corn is a classic side that many enjoy; it brings sweetness that complements savory dishes well.
8. Fruit Salad – A refreshing fruit salad can cleanse the palate after enjoying these rich mini pot pies.

Common Mistakes to Avoid

When making Muffin Tin Chicken Pot Pies, it’s easy to make a few common mistakes. Here are some tips to ensure your pies turn out perfectly.

• Using cold ingredients: Cold butter or milk can result in a tough crust. Always use room temperature ingredients for a flaky texture.
• Overfilling the pies: While it’s tempting to pack in as much filling as possible, overfilling can lead to messy edges and leaks. Aim for a generous but manageable amount.
• Not sealing properly: If the dough isn’t sealed well, the filling may leak during baking. Make sure to pinch the edges tightly for a good seal.
• Skipping the slits: Not cutting slits in the top dough can cause steam buildup, leading to soggy or unevenly baked pies. Always make a few small cuts for venting.
• Ignoring baking time: Each oven is different; don’t rely solely on the timer. Check for golden brown tops as a sign that your pies are done.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place parchment paper between layers if stacking, to prevent sticking.

Freezing Muffin Tin Chicken Pot Pies

• Freeze in muffin tins until solid, then transfer to freezer-safe bags or containers.
• These pot pies can be frozen for up to 3 months.

Reheating Muffin Tin Chicken Pot Pies

• Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 2-3 minutes, checking frequently.
• Stovetop: Warm over low heat in a skillet with a lid until hot, stirring occasionally.

Frequently Asked Questions

Here are some common questions about Muffin Tin Chicken Pot Pies.

Can I customize the filling for Muffin Tin Chicken Pot Pies?

Absolutely! Feel free to add your favorite vegetables or proteins like beef or turkey.

How do I make the crust from scratch?

You can create a simple pie crust using flour, butter, salt, and water. Just mix until crumbly and roll out!

What can I use instead of chicken broth?

Vegetable broth is a great alternative that will keep your dish flavorful without chicken.

How do I know when my Muffin Tin Chicken Pot Pies are done?

Look for a golden brown crust on top and bubbling filling around the edges as signs they are ready.

Final Thoughts

Muffin Tin Chicken Pot Pies are not only delicious but also customizable to suit your tastes. They’re perfect for meal prep or serving at gatherings. Feel free to experiment with different veggies and spices to make them uniquely yours!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Muffin Tin Chicken Pot Pies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves approximately 12 mini pot pies 1x

Print Recipe

Pin Recipe

Description

Muffin Tin Chicken Pot Pies are a delightful and convenient twist on the traditional comfort food. These individual-sized pies combine a flaky crust with a creamy, savory chicken filling, making them an irresistible option for family dinners, gatherings, or meal prep. Quick to prepare and easily customizable with your favorite vegetables or proteins, these mini pot pies not only appeal to adults but are also kid-friendly, ensuring that everyone at the table is satisfied. Plus, they freeze well, making them perfect for busy days when you need a delicious meal ready to go.

---

Ingredients

Scale 1x2x3x

• 1 batch of pie crust
• 1 pound skinless, boneless chicken breast (cubed)
• ¾ cup chopped carrots
• ¾ cup chopped potatoes
• ¾ cup fresh green beans (cut into 1–2 inch pieces)
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups chicken broth
• 1 to 1½ cups milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425°F (220°C).
2. In a saucepan, combine cubed chicken, carrots, potatoes, green beans, and enough chicken broth to cover. Boil for about 15 minutes until cooked through. Drain and stir in corn.
3. In the same pot over medium heat, melt butter and cook onions until soft. Stir in flour, salt, pepper, and gradually whisk in reserved chicken broth and milk until thickened.
4. Combine the chicken mixture with the sauce; adjust consistency with more broth or milk if needed.
5. Roll out dough and cut rounds for muffin tin slots.
6. Fill each slot with the mixture and cover with another dough round. Seal edges and cut slits on top.
7. Bake for about 30 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie (95g)
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 35mg