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
- 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
Instructions
- Preheat oven to 425°F (220°C).
- 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.
- 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.
- Combine the chicken mixture with the sauce; adjust consistency with more broth or milk if needed.
- Roll out dough and cut rounds for muffin tin slots.
- Fill each slot with the mixture and cover with another dough round. Seal edges and cut slits on top.
- 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