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
Scale
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.
