Muffin Tin Chicken Pot Pies

Mini Chicken Pot Pies are the perfect handheld comfort food. The flaky, buttery crust wraps around a creamy and flavorful chicken filling, offering a satisfying bite in every portion.

Not only are these individual pies great for family dinners, but they also make the perfect meal prep option. You can freeze them for a busy weeknight dinner or serve them fresh out of the oven for a delicious and comforting treat.

Full recipe:

Ingredients:

2 tablespoons olive oil
1 pound chicken breast, diced
1 small onion, chopped
1 carrot, peeled and chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste
1 package refrigerated pie crusts
1 egg, beaten (for brushing)

Directions:

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the chopped onion and carrot. Sauté for 4-5 minutes until softened.
Add the peas and corn, cooking for another 2 minutes. Then, stir in the butter and let it melt.
Sprinkle the flour over the vegetable mixture, stirring constantly for about 1 minute to create a roux.
Slowly add the chicken broth and milk while stirring to avoid lumps. Cook for 5-7 minutes until the mixture thickens.
Stir in garlic powder, thyme, salt, and pepper. Add the cooked chicken back into the skillet and mix everything together. Remove from heat and set aside to cool.
Roll out the pie crusts and cut out circles large enough to fit into the muffin tin. Press the crusts into the tin to form little crusts.
Spoon the chicken mixture into each pie crust, filling them evenly.
Roll out the remaining pie crust to create small tops for each pie. Place the tops on each filled muffin tin and press down the edges to seal.
Brush the tops with the beaten egg for a golden finish.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Let the mini pot pies cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 6 servings

History of Chicken Pot Pie

The origins of chicken pot pie can be traced back to the early days of European cuisine, particularly in England, where savory pies were a staple. The concept of a “pot pie” evolved from the need to preserve and extend the life of leftover meats, vegetables, and gravy by sealing them inside a pastry crust. Over time, the recipe became a beloved dish across the United States, often associated with comfort food and family meals.

Chicken pot pie as we know it today became popular in the U.S. during the mid-20th century. It was featured in many cookbooks and became a classic dish served in homes across the country. While the traditional version is made in a large pie dish, the idea of turning it into individual servings using muffin tins is a modern take that makes the dish more versatile and easier to serve at events and gatherings.

Why Muffin Tin Chicken Pot Pies are a Great Choice

Muffin Tin Chicken Pot Pies offer several advantages that make them a great choice for both home cooks and professional chefs. First, they provide the perfect portion size, eliminating the need for slicing and serving a whole pie. Each mini pie is a complete meal, with protein, vegetables, and a rich sauce all encased in a golden, flaky crust.

Additionally, muffin tin pot pies are incredibly customizable. You can adjust the ingredients based on dietary preferences or what you have in your pantry. They can be made with chicken, turkey, or even vegetarian fillings like mushrooms or tofu. The beauty of muffin tin pot pies lies in their versatility and how easy it is to tailor them to individual tastes.

Variations of Muffin Tin Chicken Pot Pies

While the traditional filling for chicken pot pie includes chicken, vegetables like carrots and peas, and a creamy sauce, muffin tin pot pies offer the opportunity to experiment with different flavors and ingredients. Some variations include:

Turkey Pot Pies: Perfect for using up leftover Thanksgiving turkey, turkey pot pies are a great way to repurpose holiday leftovers.
Vegetarian Pot Pies: For a meatless version, you can replace the chicken with vegetables such as mushrooms, potatoes, and butternut squash. A rich vegetable broth base will keep the filling flavorful and satisfying.
Curry Chicken Pot Pies: For a twist on the classic, you can add curry powder or a bit of coconut milk to the filling for a unique and aromatic flavor.
Cheesy Chicken Pot Pies: Add a generous amount of cheese, such as cheddar or gruyere, to the filling to make the pies extra indulgent.
Spicy Chicken Pot Pies: Spice things up by adding ingredients like jalapeños or a dash of hot sauce to the filling for an exciting kick.

Tips for Making Perfect Muffin Tin Chicken Pot Pies

To ensure that your muffin tin chicken pot pies come out perfectly every time, here are some helpful tips:

Use a high-quality pie crust: Whether you use store-bought or homemade pie crust, ensure that it’s buttery and flaky. If you’re using store-bought crusts, look for one that is made with butter rather than shortening for a richer flavor.
Don’t overfill the muffin tins: While it’s tempting to pack the filling in, leave a little space at the top to ensure that the pies bake evenly and the crust doesn’t overflow.
Let the filling cool: Before assembling the pies, allow the filling to cool slightly. This prevents the crust from becoming soggy and ensures that the pies hold their shape.
Seal the crusts well: When topping the muffin tin with a second layer of pie crust, press the edges down well to seal them tightly. This helps to keep the filling inside and prevents leaks.
Brush the crust with egg wash: For a golden, glossy finish, brush the tops of the pies with a beaten egg before baking.

How to Serve Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are perfect for a variety of occasions. They make a great family dinner, especially on a chilly evening when you’re craving comfort food. They’re also excellent for entertaining, as their individual portions make them easy to serve to guests. Here are some ideas on how to serve them:

For a cozy family dinner: Serve the mini pot pies with a simple green salad or steamed vegetables on the side for a balanced meal.
For a potluck or party: Muffin tin pot pies are perfect for sharing at gatherings. They’re easy to transport, and guests can enjoy them without the need for utensils.
For a fancy dinner: While muffin tin pot pies are a comfort food, they can be dressed up by serving them with a side of roasted vegetables or a rich gravy.
As a meal prep option: Muffin tin chicken pot pies can be made ahead of time and frozen for later use. Simply bake them, cool them, and freeze them in an airtight container. When you’re ready to eat, reheat them in the oven for a quick and easy meal.

Conclusion

Muffin Tin Chicken Pot Pies are a fun, convenient, and delicious take on the classic chicken pot pie. Whether you’re looking for a family-friendly dinner, a dish to bring to a gathering, or a meal prep option for the week, these mini pot pies are the perfect solution. With endless variations, tips for perfecting the crust, and the ability to customize the filling to suit your tastes, Muffin Tin Chicken Pot Pies are sure to become a favorite in your recipe collection. Their versatility, comfort, and convenience make them an excellent choice for any occasion.

If you haven’t tried them yet, grab your muffin tin and give this recipe a go—you won’t be disappointed!