Muffin Tin Chicken Pot Pie has become my go-to comfort food, especially when I need a hug in a flaky crust. I remember the first time I made these; the aroma of savory chicken and vegetables filling my kitchen instantly brought back memories of my grandmother’s Sunday dinners. Now, I love making these individual chicken pot pies because they’re not only delicious but also incredibly convenient. Each bite-sized pastry is packed with creamy filling, making them perfect for busy weeknights or as a fun lunch option. This easy muffin tin chicken pot pie recipe truly transforms a classic into a modern marvel. Let’s get cooking!
Why You’ll Love This Muffin Tin Chicken Pot Pie
I genuinely believe you’ll fall in love with these delightful little pies for so many reasons. They take a classic comfort food and make it incredibly accessible and fun for any occasion.
- Incredible Taste: Each muffin tin chicken pot pie delivers a burst of creamy, savory chicken and tender vegetables encased in a golden, flaky crust.
- Quick Prep Time: Despite their gourmet appearance, these individual chicken pot pies are surprisingly fast to prepare, making them perfect for weeknight dinners.
- Healthier Option: By controlling portion sizes, these mini pot pies can be a healthier alternative to a large, heavy pie.
- Budget-Friendly: Using common ingredients, this recipe is kind to your wallet while still delivering a satisfying meal.
- Family-Friendly: Kids adore these individual chicken pot pies, and they’re a fantastic way to sneak in extra vegetables.
- Perfect Portions: No more fighting over slices! Everyone gets their own perfectly portioned pie.
Ingredients for Muffin Tin Chicken Pot Pies
Here’s everything you’ll need to create these delicious muffin tin chicken pot pies. I’ve found that using fresh, good-quality ingredients truly makes all the difference in these savory chicken pot pie cups.
- 1 batch Pie Crust (homemade or store-bought) – enough for a double-crust pie, my go-to for flaky results.
- 1 pound Skinless, Boneless Chicken Breast – cooked and shredded or diced into small pieces for easy eating.
- ¾ cup Chopped Carrots – adds a touch of sweetness and vibrant color to our filling.
- ¾ cup Chopped Potato – I like Yukon Golds for their creamy texture once cooked.
- ¾ cup Fresh Green Beans – trimmed and cut into small pieces.
- ⅓ cup Butter – unsalted, for building our rich, creamy sauce.
- ⅓ cup Chopped Onion – finely diced for even distribution and flavor.
- ½ cup Fresh or Frozen Corn – no need to thaw if using frozen.
- ⅓ cup All-Purpose Flour – essential for thickening the pot pie filling.
- ½ teaspoon Salt – adjust to your taste preference.
- ¼ teaspoon Black Pepper – freshly ground for the best flavor.
- 2 cups Chicken Broth – low sodium is always a good choice.
- 1 to 1½ cups Milk – whole milk works best for a creamy consistency in your chicken pot pie cups.
How to Make Muffin Tin Chicken Pot Pies
Making these delightful muffin tin chicken pot pies is a straightforward process, and I promise you’ll love how easily they come together. Follow these steps for an easy muffin tin chicken pot pie recipe that yields perfect results every time.
- Step 1: First, preheat your oven to 425°F (220°C). This ensures your crust gets perfectly golden and flaky from the start. Then, lightly grease a 12-cup muffin tin, preparing it for your mini pot pies.
- Step 2: In a large pot, bring chicken broth to a boil. Add the chicken breast, chopped carrots, potatoes, and green beans. Boil for about 15 minutes, or until the chicken is cooked through and the vegetables are tender. Once done, carefully drain the vegetables and chicken, reserving the broth for later use.
- Step 3: While your chicken and veggies are cooking, melt ⅓ cup butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until it becomes translucent and fragrant. This forms the flavorful base for your creamy filling.
- Step 4: Stir in the ⅓ cup all-purpose flour, salt, and black pepper into the skillet with the onions. Cook for another 1-2 minutes, stirring constantly, to create a smooth roux. This is crucial for thickening your sauce.
- Step 5: Gradually whisk in the reserved chicken broth and 1 to 1½ cups milk into the roux. Continue stirring until the mixture thickens to a creamy consistency, usually about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Step 6: Add the cooked chicken, carrots, potatoes, green beans, and corn to the creamy sauce in the skillet. Stir gently to combine everything, ensuring all ingredients are well coated. Your filling for this easy muffin tin chicken pot pie recipe is now ready!
- Step 7: Roll out your pie crust dough on a lightly floured surface. Use a round cookie cutter or a glass slightly larger than your muffin tin openings to cut out circles for the bottom crusts. Carefully press each circle into the muffin cups, allowing a slight overhang.
- Step 8: Spoon the chicken pot pie filling into each prepared muffin cup, filling them generously but not overflowing. You want each muffin tin chicken pot pie to be packed with deliciousness.
- Step 9: Cut out slightly smaller circles for the top crusts. Place these over the filled cups, then crimp and seal the edges of the top and bottom crusts together. Don’t forget to cut a few small slits in the top of each pie to allow steam to escape during baking.
- Step 10: For a beautiful golden finish, whisk an egg with a tablespoon of water to create an egg wash, then brush it lightly over the top of each muffin tin chicken pot pie. Bake for about 30 minutes, or until the crusts are golden brown and the filling is bubbly. Let them cool slightly before serving.
Pro Tips for the Best Muffin Tin Chicken Pot Pies
I’ve made my share of these delightful little pies, and I’ve picked up a few tricks along the way to ensure your muffin tin chicken pot pies turn out perfect every single time. These expert tips will elevate your mini pot pies from good to absolutely amazing!
- Don’t Overmix the Dough: When working with pie crust, whether homemade or store-bought, handle it as little as possible. Overmixing can lead to a tough crust, and we want that beautiful flakiness.
- Par-Bake for a Crispier Bottom: If you find your bottom crusts are sometimes soggy, try par-baking them for 5-7 minutes before adding the filling. This creates a barrier against the moisture.
- Ventilate Properly: Always remember to cut a few small slits in the top crust of your muffin tin chicken pot pies. This allows steam to escape, preventing the pies from bursting and ensuring an even bake.
- Let Them Rest: It’s tempting to dig in right away, but letting your pies rest for 5-10 minutes after baking allows the filling to set and prevents burns from the molten interior.
What’s the secret to perfect individual chicken pot pies?
The real secret to perfect muffin tin chicken pot pies lies in achieving that ideal balance between a creamy, flavorful filling and a golden, flaky crust. My personal trick is to make sure your filling is slightly thicker than you think it should be before baking, as it will thin out a bit. Also, don’t skimp on seasoning; a well-seasoned filling is key for a delicious chicken pot pie in a muffin tin.
Can I make muffin tin chicken pot pies ahead of time?
Absolutely! These are fantastic for meal prep. You can assemble your muffin tin chicken pot pies completely, then cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking. If baking from cold, you might need to add an extra 5-10 minutes to the baking time. They’re perfect make-ahead mini pot pies.
How do I avoid common mistakes with mini chicken pot pies?
The most common pitfalls are soggy bottom crusts and bland filling. To prevent sogginess, ensure your filling isn’t too watery and consider par-baking the bottom crusts. For a flavorful filling, taste and adjust your seasonings before filling the pies. Also, make sure to seal the edges of your crusts well to prevent any delicious filling from leaking out during baking, which can make a mess and dry out your mini chicken pot pies.
Best Ways to Serve Muffin Tin Chicken Pot Pies
These delightful muffin tin chicken pot pies are incredibly versatile and can be served in many ways, whether for a cozy family dinner or a casual gathering. I love how they make portion control easy and add a touch of charm to any plate.
For a simple and satisfying meal, serve your individual chicken pot pies alongside a fresh, crisp green salad with a light vinaigrette. The brightness of the salad beautifully complements the richness of the pies. Another fantastic option is to pair them with a side of steamed vegetables like asparagus or broccoli, which adds extra nutrients and color to your plate.
These are also an excellent kid-friendly chicken pot pie option, especially when served with a side of fruit slices or applesauce. They’re perfect for lunchboxes or as a hearty after-school snack. For a heartier dinner, consider serving them with a small bowl of creamy mashed potatoes or a warm dinner roll to sop up any extra delicious filling.
Nutrition Facts for Muffin Tin Chicken Pot Pies
Here’s a breakdown of the nutritional content for these delicious muffin tin chicken pot pies, calculated per serving. I always find it helpful to know what I’m putting into my body, especially with such comforting food.
- Serving Size: 1 pie
- Calories: 350
- Protein: 22g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used, such as your choice of pie crust or chicken broth, when preparing your muffin tin chicken pot pies.
How to Store and Reheat Muffin Tin Chicken Pot Pies
One of the best things about these delightful muffin tin chicken pot pies is how well they store and reheat, making them perfect for meal prep or quick weeknight dinners. I always make a double batch so I have some ready to go!
Once your pies have completely cooled to room temperature, you can store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, these are fantastic make-ahead mini pot pies for freezing. Wrap individual pies tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
To reheat from the fridge, simply pop them in an oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the crust is crisp again. From frozen, you can reheat them in the oven at the same temperature for 25-30 minutes, or until heated completely through the center. This makes having a delicious, homemade meal incredibly convenient when you’re short on time.
Frequently Asked Questions About Muffin Tin Chicken Pot Pies
Can I freeze muffin tin chicken pot pies?
Absolutely! These make-ahead mini pot pies are perfect for freezing. Once they’ve cooled completely, wrap each muffin tin chicken pot pie individually in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. This is a fantastic way to have quick, homemade meals on hand for busy days.
How long to bake muffin tin chicken pot pie?
Typically, a muffin tin chicken pot pie bakes for about 30 minutes at 425°F (220°C). You’ll know they’re ready when the crust is beautifully golden brown and the filling is bubbling hot. If baking from frozen, you might need to extend the baking time by an additional 10-15 minutes, ensuring they are heated through.
What can I use instead of pie crust for these individual chicken pot pies?
If you don’t have pie crust on hand, you can easily use puff pastry or even biscuit dough for your individual chicken pot pies. Puff pastry will give you an even flakier top, while biscuit dough offers a softer, bread-like topping. Just make sure to adjust baking times slightly as needed, keeping an eye on that golden-brown crust.
Can I make a vegetarian version of this muffin tin chicken pot pie?
Yes, you certainly can! To make a delicious vegetarian muffin tin chicken pot pie, simply omit the chicken and add extra vegetables like mushrooms, bell peppers, or spinach. You can also swap chicken broth for vegetable broth to keep it entirely vegetarian. The creamy sauce and flaky crust will still create a wonderfully comforting meal.
Variations of Muffin Tin Chicken Pot Pies You Can Try
One of the things I truly adore about this muffin tin chicken pot pie recipe is its incredible versatility. Once you have the basic technique down, the possibilities for customization are endless!
- Puff Pastry Topping: For an even flakier, more decadent crust, try using puff pastry instead of pie crust for the tops. It bakes up beautifully golden and adds a lovely texture to your mini pot pies.
- Rotisserie Chicken Shortcut: Short on time? Swap out the cooked chicken breast for shredded rotisserie chicken. This significantly speeds up prep, making your muffin tin chicken pot pie an even quicker weeknight meal.
- Vegetarian Delight: Easily transform these into a vegetarian option by omitting the chicken and adding extra vegetables like mushrooms, bell peppers, or even cooked lentils. Just remember to use vegetable broth!
- Gluten-Free Option: If you’re looking for a gluten-free muffin tin chicken pot pie, simply use a high-quality gluten-free pie crust. Most brands work wonderfully and ensure everyone can enjoy these comforting treats.
Muffin Tin Chicken Pot Pies: A Delicious 30-Min Fix
- Total Time: 50 minutes
- Yield: 6 pies 1x
- Diet: None
Description
Muffin Tin Chicken Pot Pies are individual-sized, hearty delights perfect for chilly evenings and meal prepping. Each flaky, golden crust envelops a creamy filling packed with chicken and vibrant veggies, making every bite a satisfying treat.
Ingredients
- 1 batch Pie Crust (homemade or store-bought)
- 1 pound Skinless, Boneless Chicken Breast
- ¾ cup Chopped Carrots
- ¾ cup Chopped Potato
- ¾ cup Fresh Green Beans
- 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 your oven to 425°F (220°C).
- In a large pot, boil the chicken, carrots, potatoes, and green beans in broth for about 15 minutes. Drain the vegetables, keeping the broth.
- Melt butter in a skillet over medium heat and sauté onions until translucent, around 3-5 minutes.
- Stir in flour, salt, and pepper to the onions, creating a roux.
- Gradually add reserved broth and milk, stirring until thickened, about 5-7 minutes.
- Mix the chicken and boiled vegetables into the sauce, adjusting the consistency if needed.
- Roll out pie crust dough to fit into muffin tins, leaving about a ½ inch overhang.
- Spoon the filling into each muffin cup, ensuring they’re well-packed.
- Place remaining dough rounds over each filled cup, sealing the edges and cutting slits for steam.
- Brush the tops with egg wash and bake for about 30 minutes or until golden brown and bubbling.
Notes
- Use a food processor for a flaky pie crust.
- If using frozen vegetables, add them directly to the filling without thawing.
- Par-bake the crust for a few minutes before adding the filling for a crunchier result.
- Ensure the crust is golden and crisp; a light press should yield a firm texture.
- Seal the edges of the dough tightly to prevent filling from leaking.
- These mini pot pies can be frozen for up to 1 month and are perfect for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 22
- Cholesterol: 70