Looking for a quick, satisfying meal that’s fun to eat and easy to prepare? These Mini Chicken Pot Pie Muffins are perfect for a busy weeknight dinner or even a crowd-pleasing appetizer. Packed with tender chicken, mixed vegetables, and a savory sauce, all wrapped in a flaky crust, these individual-sized pies offer the comfort of a classic chicken pot pie with the convenience of finger food. They’re a great option for meal prepping, family dinners, or even as a snack for a get-together. Plus, their bite-sized format makes them an irresistible treat for all ages!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (beaten, for egg wash)
Directions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin to ensure easy removal of the mini pies.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated and the mixture has a creamy consistency.
- On a lightly floured surface, roll out the pie crusts. Using a cookie cutter or a round object, cut out circles that are slightly larger than the muffin cups. These will form the base and sides of your pot pie muffins.
- Press each pie crust circle into the bottom and sides of the muffin tin cups, shaping them to form small cups.
- Fill each crust cup with a generous portion of the chicken mixture, making sure it’s packed in evenly but not overflowing.
- With the remaining pie crust, cut out smaller circles to serve as the tops for your muffins. Place these on top of the filled cups and pinch the edges together with the bottom crust to seal.
- Brush the tops of each muffin with the beaten egg. This step will help create a beautiful golden finish on your mini pies.
- Bake in the oven for 20-25 minutes, or until the pie crusts turn golden brown and crisp.
- Once done, let the muffins cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Calories per Serving:
310 kcal (per muffin)
Tips for Perfect Mini Chicken Pot Pie Muffins
- Homemade Pie Crust: If you have time, using homemade pie crust will add an extra layer of flavor and texture. However, store-bought pie crusts work perfectly well for a quicker option.
- Leftover Chicken: This recipe is ideal for using leftover rotisserie chicken or cooked chicken breasts. The shredded texture blends well with the creamy filling.
- Vegetable Variations: Feel free to swap the frozen vegetables for fresh veggies or whatever you have on hand. Mushrooms, green beans, or diced potatoes can make great additions.
- Sealing the Edges: Ensure the top and bottom crusts are well sealed to avoid any filling leaking out during baking.
- Freezing: These muffins freeze well. To freeze, allow them to cool completely, then place in an airtight container or freezer bag. Reheat in the oven for a quick, ready-made meal.
Benefits of Mini Chicken Pot Pie Muffins
- Portion Control: These individual pies make it easy to control portions, making them a great option for both adults and kids.
- Meal Prep-Friendly: You can prepare a batch ahead of time and freeze them, which is perfect for busy nights or when you want a grab-and-go meal.
- Family Favorite: The creamy chicken filling and flaky crust are comforting and familiar flavors that appeal to all ages.
- Customizable: You can easily adapt the filling ingredients to suit your taste preferences or dietary needs. Try adding some cheese for a rich twist, or use low-sodium broth for a lighter option.
FAQs
Can I make these mini chicken pot pie muffins in advance?
Yes! These muffins can be prepared ahead of time and refrigerated for up to 2 days before baking. You can also freeze them for up to 3 months. Just bake straight from the freezer, adding a few extra minutes to the cooking time.
What other meats can I use?
You can substitute the chicken with turkey or even tofu for a vegetarian option. Just make sure to adjust the seasonings as needed for the meat or substitute you choose.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, and corn work well in this recipe. Just be sure to cook or steam them slightly before adding to the filling, so they soften properly during baking.
How do I prevent the filling from being too runny?
Ensure you’re using the right amount of cream of chicken soup and chicken broth as stated in the recipe. If the mixture seems too liquid, you can simmer it on the stove for a few minutes to thicken it before adding it to the pie crust.
What side dishes go well with mini chicken pot pie muffins?
These muffins are a complete meal on their own, but they pair wonderfully with a simple green salad, roasted vegetables, or even mashed potatoes for a heartier meal.
Conclusion
Mini Chicken Pot Pie Muffins are the perfect solution for those craving the comfort of chicken pot pie in a fun, individual-sized portion. They’re easy to make, highly customizable, and freezer-friendly, making them a great go-to for family meals or meal prepping. The combination of tender chicken, creamy vegetables, and flaky crust ensures that every bite is delicious. Whether you’re preparing these for a weeknight dinner, a party, or just a cozy night in, these savory muffins are sure to impress!
