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
Scale
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.
