If you’re craving a comforting, homemade meal that’s as adorable as it is delicious, you’re going to love this Muffin Tin Chicken Pot Pies Recipe. These mini pot pies pack all the classic flavors of creamy chicken, tender veggies, and flaky golden crusts into perfectly portioned, fun-sized servings. They’re not just a feast for your taste buds, but also an impressive dish to serve for family dinners, potlucks, or even a cozy weeknight treat. The ease of prepping these little pies in a muffin tin means you get all the warm, hearty satisfaction of traditional chicken pot pie with half the fuss.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference in delivering the comforting, rich flavors and flaky textures this dish is known for. Each component plays a simple but vital role, from the tender shredded chicken to the buttery pie crust that seals everything inside.
- 2 cups cooked chicken: Shredded or diced for tender, bite-sized protein packed in every pie.
- 1 cup frozen mixed vegetables: A classic mix of peas, carrots, and corn adds vibrant color and balanced sweetness.
- 1 can (10.5 oz) cream of chicken soup: Creates a creamy, savory base to bind all the fillings together.
- 1/2 cup milk: Adds the right amount of moisture for the filling, keeping it nice and creamy.
- 1 teaspoon garlic powder: Gives a subtle depth of flavor with aromatic warmth.
- 1 teaspoon onion powder: Enhances the savory notes and complements the garlic perfectly.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- 2 packages (14 oz each) refrigerated pie crusts: The flaky, buttery crust is a must-have outer layer for that golden finish.
- 1 egg, beaten: Used for brushing the tops to get that irresistible shiny, golden brown crust.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 12-cup muffin tin—this small step helps the pies release easily when they’re done baking.
Step 2: Mix the Filling
In a large bowl, combine the cooked chicken with the frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix everything well until the filling is creamy and evenly seasoned – this mixture is the flavorful heart of your pot pies.
Step 3: Prepare the Pie Crusts
Roll out the refrigerated pie crusts on a clean surface. Cut out 12 larger circles about 4 inches in diameter for the bottoms and 12 smaller circles approximately 2 1/2 inches for the tops. This ensures you have the perfect golden crust to hold the filling without overpowering it.
Step 4: Line the Muffin Tin
Press each large pie crust circle into the muffin cup, making sure to cover the bottom and sides evenly. This creates a sturdy, buttery shell to cradle your delicious filling.
Step 5: Fill the Pies
Spoon the chicken and vegetable filling evenly into each crust-lined muffin cup, filling them nearly to the top. Each cup should be packed just right for a gooey, rich bite.
Step 6: Top and Seal the Pies
Place each smaller crust circle over the filling and press the edges gently to seal the pies. Don’t forget to cut a few small slits in the tops to let steam escape while baking—this keeps the crusts flaky, not soggy.
Step 7: Egg Wash and Bake
Brush the tops of each pie with the beaten egg to give them that irresistible golden sheen. Bake in the preheated oven for 25 to 30 minutes or until the crusts are beautifully golden and crispy.
Step 8: Cool and Serve
Let the pies cool for a few minutes in the tin before carefully removing them. Serving them warm makes the flavors shine and ensures that creamy filling is perfect in every bite.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a lovely burst of color and a touch of herbaceous brightness, perfectly balancing the rich, creamy filling.
Side Dishes
These mini pies pair wonderfully with a crisp green salad or steamed green beans to add a fresh crunch and lighten the meal. For cooler evenings, a bowl of tomato soup alongside adds cozy comfort.
Creative Ways to Present
Try serving these pot pies right in the muffin tin for an adorable, casual presentation, or plate a few with a drizzle of gravy on top for some extra indulgence. They also make fantastic finger food for parties or even packed lunches.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Muffin Tin Chicken Pot Pies Recipe in an airtight container in the fridge for up to 3 days. They stay moist and flavorful, ready for a quick meal anytime.
Freezing
These pot pies freeze beautifully. To freeze, assemble the pies but don’t bake them. Wrap each muffin tin section tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
For best results, reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through and the crust is crisp again. Avoid microwaving if you want to keep that perfect flaky crust.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, and corn can be used; just make sure to lightly cook them beforehand to maintain the same texture as frozen.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the regular pie crust with a gluten-free version available at many stores. The filling itself is naturally gluten-free, so it’s just a crust swap.
Can I prepare this recipe with other proteins?
Definitely! You can replace chicken with turkey, cooked beef, or even a vegetarian option like mushrooms and tofu for different flavor profiles.
How do I prevent the crust from getting soggy?
Ensuring the crust is pressed firmly into the muffin tin and cutting steam vents on top helps prevent sogginess. Also, the egg wash creates a protective barrier that keeps the crust flaky.
Are these good for kids?
Yes! Their fun size and mild flavors make the Muffin Tin Chicken Pot Pies Recipe perfect for kids’ meals or lunchboxes. Plus, the little pies are easy for small hands to hold and enjoy.
Final Thoughts
There really is nothing more satisfying than these perfectly sized, cozy little bites of savory happiness. The Muffin Tin Chicken Pot Pies Recipe brings together the warmth of homemade comfort food with ease and elegance that anyone can master. So go ahead, give this recipe a try—you’ll soon wonder how you ever lived without these cute, tasty pies in your recipe collection!
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Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Chicken Pot Pies are a convenient and delicious twist on the classic comfort food. Made with tender cooked chicken, mixed vegetables, and a creamy filling encased in flaky pie crust, these individual pot pies are perfect for portion-controlled meals or parties. Baked in a muffin tin, they deliver a golden, crispy crust with a warm and hearty filling in every bite.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Crust
- 2 packages (14 oz each) refrigerated pie crusts
Topping
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix Filling Ingredients: In a large bowl, combine the shredded or diced cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir well until all the ingredients are evenly mixed to form a creamy filling.
- Prepare Pie Crust Circles: Roll out the refrigerated pie crusts on a lightly floured surface. Cut out 12 larger circles approximately 4 inches in diameter for the pot pie bottoms and 12 smaller circles about 2 1/2 inches for the tops.
- Line Muffin Cups: Press each of the larger dough circles into the muffin tin cups, ensuring they cover the bottom and sides to form a shell for the filling.
- Fill Muffin Cups: Spoon the chicken and vegetable mixture evenly into each of the lined muffin cups, filling them generously.
- Add Pie Crust Tops: Place a smaller dough circle on top of each filled muffin cup. Press down around the edges to seal the filling inside, then cut small slits in the top crusts to allow steam to escape during baking.
- Brush with Egg Wash: Brush the tops of the sealed pot pies with the beaten egg to give the crust a beautiful golden-brown color once baked.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pies to cool in the muffin tin for a few minutes before carefully removing them. Serve warm for best flavor and texture.
Notes
- For a crispier crust, use a butter-based pie crust.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for variation.
- Use fresh cooked vegetables if preferred, but frozen mixed vegetables keep the prep time short.
- Make sure to cut steam vents on the tops to avoid soggy crusts.
- These pot pies can be made ahead and reheated in the oven or microwave.
- Adjust seasonings to your taste preference, especially the salt and pepper.
