Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a fun and easy way to enjoy a classic comfort food in a convenient, single-serving size. These little pot pies are perfect for family dinners or as a party snack.

Why Make This Recipe

These muffin tin pot pies are a great way to enjoy all the flavors of a traditional chicken pot pie without the hassle of making a large pie. They are also perfect for portion control and are great for kids.

How to Make Muffin Tin Chicken Pot Pies

Ingredients:

1 batch of pie crust
1 pound skinless, boneless chicken breast halves, cubed
¾ cup chopped carrots
¾ cup chopped potatoes
¾ cup fresh green beans, cut into 1 or 2 inch pieces
⅓ cup butter
⅓ cup chopped onion
1/2 cup fresh or frozen corn
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
Other spices to taste (garlic, celery seed, etc.)
2 cups chicken broth
1 to 1½ cups milk

Instructions:

Preheat the oven to 425°F (220°C).
In a saucepan, combine the chicken, carrots, potatoes, and green beans. Add enough chicken broth to cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth), stir in the corn, and set aside.
In the same saucepan over medium heat, cook the onions in butter until soft and translucent. Stir in the flour, salt, pepper, and spices. Slowly stir in 1¾ cups of chicken broth and 1 cup of milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Combine the chicken mixture and the sauce. If it doesn’t seem saucy enough, slowly add more broth and milk one tablespoon at a time until the mixture has a nice gravy.
Roll out the pie crust dough. Each third of the dough will need to yield 4 dough rounds. Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half-inch overhang.
Press the dough into the muffin tin and add the filling into each tin. Be generous with the filling, letting it dome on top.
Take the remaining 6 dough circles and lay them on top of the filling. Press the top and bottom dough layers together and trim the excess. Pinch the edges of each pie to seal.
Brush the top of each pie with an egg wash, milk, or cream (optional). Cut a few slits into each pie to release steam when baking.
Bake at 425°F for 30 minutes, or until the pies are crisp on top and golden brown.

How to Serve Muffin Tin Chicken Pot Pies

Serve these mini pot pies warm from the oven. They are perfect on their own or with a side salad or some steamed vegetables.

How to Store Muffin Tin Chicken Pot Pies

Store any leftover pot pies in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat them in the oven or microwave before serving.

Tips to Make Muffin Tin Chicken Pot Pies

Use a store-bought pie crust to save time.
Make sure to press the dough firmly into the muffin tin to hold the filling better.
You can add any of your favorite vegetables to the filling.

FAQs

Q: Can I use a different type of meat?
A: Yes, you can use turkey or even a vegetarian protein like tofu.

Q: Can I freeze these mini pot pies?
A: Yes, you can freeze them. Let them cool completely, then wrap each pot pie in plastic wrap and store in a freezer-safe container. Reheat in the oven before serving.

Q: Can I make these pot pies ahead of time?
A: Yes, you can prepare them a day in advance and store them in the refrigerator. Just bake them when you are ready to serve.