If you are craving a comforting classic with a fun and convenient twist, then this Muffin Tin Chicken Pot Pies Recipe is just what your kitchen needs right now. These adorable mini pot pies deliver all the cozy flavors of traditional chicken pot pie, wrapped in flaky, buttery pie crusts and filled with a creamy mix of shredded chicken and vibrant vegetables. Perfectly portioned for snacking, lunchboxes, or supper, they make comfort food feel fresh and utterly irresistible. Plus, they are surprisingly simple to whip up, making them a reliable crowd-pleaser any day of the week.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each component plays a vital role in bringing taste, texture, and color to these delightful mini pot pies. From the flaky refrigerated pie crusts that create golden shells to the hearty chicken and fresh vegetables that pack the filling with flavor, every ingredient contributes to a balanced bite.
- 2 refrigerated pie crusts: Provide a buttery, flaky base and topping that bakes to a perfect golden brown.
- 2 cups cooked shredded chicken: The main protein that adds hearty flavor and satisfying texture.
- 1 cup frozen mixed vegetables (peas, carrots, corn): Brings sweetness, color, and a bit of crunch for a well-rounded filling.
- 1/3 cup unsalted butter: Used to create a rich roux that thickens and flavors the filling.
- 1/3 cup all-purpose flour: Combines with butter to form the roux base, essential for that creamy sauce consistency.
- 1 3/4 cups chicken broth: Adds savory depth and moisture to the creamy filling.
- 2/3 cup whole milk: Makes the filling smooth and luscious while mellowing the flavors.
- 1/2 teaspoon salt: Enhances all flavors throughout the dish.
- 1/4 teaspoon black pepper: Adds a gentle warmth and subtle bite.
- 1/4 teaspoon garlic powder: Infuses mild aromatic notes that lift the savory filling.
- 1/4 teaspoon dried thyme: Adds a hint of earthiness and classic herb flavor.
- 1 egg beaten (for egg wash): Gives the crust a glossy, golden finish and beautiful color.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prepare Your Muffin Tin and Pie Crust
Start by preheating your oven to 375°F and lightly greasing a 12-cup muffin tin so your mini pies won’t stick. Roll out the refrigerated pie crusts on a clean surface, then cut 12 circles sized just right to fit snugly inside the muffin cups. Press each crust gently into the cups—it’s the foundation of your pies, so be sure they’re fitted nicely without tears.
Step 2: Make the Creamy Filling
In a saucepan over medium heat, melt the unsalted butter until bubbling. Whisk in the flour and keep stirring for 1 to 2 minutes until the mixture turns a lovely light golden color—this step cooks out the raw flour taste. Slowly whisk in the chicken broth followed by the whole milk, stirring constantly to avoid lumps. Within about 4 to 5 minutes, the sauce will thicken to a smooth, velvety consistency. Now stir in the salt, black pepper, garlic powder, and dried thyme, allowing those flavors to marry beautifully.
Step 3: Combine Chicken and Vegetables with Sauce
Add your cooked shredded chicken and frozen mixed vegetables to the creamy sauce mixture. Stir everything together gently, so the chicken and veggies are evenly coated and heated through, creating the tasty heart of your pot pies.
Step 4: Assemble the Mini Pot Pies
Spoon the filling generously into each crust-lined muffin cup. Use the remaining pie dough to cut smaller shapes—circles or strips—to place on top of each filled cup. Seal the edges lightly by pressing to enclose the filling, then brush the tops with the beaten egg for that picture-perfect golden crust.
Step 5: Bake to Perfection
Bake your muffin tin chicken pot pies recipe for 20 to 25 minutes, or until the crusts are beautifully golden and crisp. Remove the pan from the oven and let the mini pies cool for about 5 minutes before popping them out carefully. They’re ready to enjoy warm, oozing with creamy comfort.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
Although these mini chicken pot pies are flavorful on their own, a little garnish goes a long way in making them even more inviting. Try sprinkling chopped fresh parsley or thyme leaves over the tops to add a pop of color and fresh herbal aroma. A small dollop of sour cream or a drizzle of hot sauce on the side can also bring extra zing to each bite.
Side Dishes
Because these mini pot pies are rich and filling, pairing them with light, fresh sides balances the meal. A crisp green salad with a tangy vinaigrette or some simple steamed green beans with lemon can brighten up your plate. For a heartier meal, creamy mashed potatoes or roasted root vegetables complement the dish wonderfully.
Creative Ways to Present
This Muffin Tin Chicken Pot Pies Recipe is perfect for casual dinners, potlucks, or even elegant gatherings. Serve them on a rustic wooden board with linen napkins for a cozy vibe or arrange them neatly on a white platter surrounded by fresh herbs for a classy touch. They also make fantastic grab-and-go snacks when packed individually in cupcake liners!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries—these mini pot pies stay delicious stored in the refrigerator. Pop them into an airtight container and keep for up to 3 days. When ready to eat, simply reheat gently to revive their flaky crust and creamy filling.
Freezing
One of the best things about this Muffin Tin Chicken Pot Pies Recipe is that it freezes beautifully. After baking and cooling completely, place the mini pies in a single layer inside an airtight container or freezer bag. They can be stored for up to 2 months, making them excellent make-ahead meals for busy days.
Reheating
For reheating, preheat your oven to 350°F and warm the pies on a baking sheet for 10 to 15 minutes or until heated through and crisped up again. Avoid microwaving if possible, as that can make the crust soggy instead of flaky and golden.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust will add even more flavor and a personal touch to your Muffin Tin Chicken Pot Pies Recipe. Just be sure the dough is chilled well before cutting and fitting into the muffin tin for the best texture.
What vegetables work best in these mini pot pies?
The classic mix of peas, carrots, and corn is a wonderful blend of sweetness and texture, but feel free to get creative with green beans, mushrooms, or diced potatoes to suit your taste and pantry.
Is it possible to make these mini pot pies vegetarian?
Definitely! Swap the chicken for hearty mushrooms, lentils, or a medley of your favorite vegetables and use vegetable broth instead of chicken broth to keep the filling just as comforting and satisfying.
Can I prepare the filling ahead of time?
Yes, making the filling a day in advance is a great time saver. Store the cooled filling in the refrigerator, then assemble and bake the pies when you’re ready. This makes for a quick, stress-free cooking session.
How do I prevent the crust from getting soggy?
Pressing the crust gently but firmly into the muffin tin cups helps minimize sogginess. Also, brushing with egg wash gives the crust a protective seal. Baking directly in the muffin tin allows even browning and crisp crusts every time.
Final Thoughts
There is something truly special about a warm, homemade chicken pot pie, and this Muffin Tin Chicken Pot Pies Recipe captures all that goodness in perfectly bite-sized portions. Whether you’re feeding a family or looking for a comforting treat to enjoy on your own, these mini pot pies deliver big on flavor and heartwarming nostalgia. I can’t wait for you to try them—they just might become a new favorite in your recipe box!
Print
Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Chicken Pot Pies are individual servings of creamy chicken and vegetable filling baked inside flaky pie crusts, perfect for a comforting and easy-to-make meal or snack. Made with shredded chicken, mixed vegetables, and a savory sauce, these mini pot pies bake quickly in a muffin tin for convenient portion control and are perfect for freezing and reheating.
Ingredients
Crust
- 2 refrigerated pie crusts
Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
Topping
- 1 egg beaten (for egg wash)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin to prevent sticking.
- Prepare Pie Crusts: Roll out the refrigerated pie crusts on a floured surface. Using a large cutter or glass, cut 12 circles large enough to fit snugly into the muffin cups. Gently press each circle into the cavities of the greased muffin tin.
- Make the Sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture is lightly golden to remove the raw flour taste.
- Thicken the Filling: Gradually whisk in the chicken broth and whole milk, stirring constantly to avoid lumps. Continue to cook and stir for 4 to 5 minutes until the mixture thickens into a creamy sauce.
- Season and Combine: Stir in the salt, black pepper, garlic powder, and dried thyme into the sauce. Add the cooked shredded chicken and frozen mixed vegetables, then mix until everything is evenly coated and warmed through.
- Fill Crusts: Spoon the chicken and vegetable filling evenly into each crust-lined muffin cup.
- Top the Pot Pies: From the remaining dough, cut smaller circles or strips to cover the top of each filled muffin cup. Press the edges lightly to seal the pies.
- Apply Egg Wash: Brush the tops of each mini pot pie with the beaten egg to achieve a golden, glossy crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pies to cool for 5 minutes in the muffin tin before carefully removing them. Serve warm for best flavor.
Notes
- You can substitute rotisserie chicken for convenience to save time.
- For a creamier filling, add 2 tablespoons of heavy cream when making the sauce.
- These mini pot pies freeze well; ensure they cool completely before storing in an airtight container for up to 2 months.
