Muffin Tin Chicken Pot Pies Recipe

Introduction

Muffin Tin Chicken Pot Pies offer a comforting, homemade meal in perfectly portioned servings. These individual pies are filled with tender chicken and fresh vegetables, wrapped in flaky pie crusts. They’re ideal for family dinners or meal prep.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a saucepan, boil the cubed chicken, carrots, potatoes, and green beans in the chicken broth for about 15 minutes. Drain and set the mixture aside.
3. Step 3: In the same saucepan, melt the butter and sauté the chopped onions until they are soft and translucent.
4. Step 4: Stir in the flour, salt, pepper, and your chosen spices. Gradually add the reserved broth and milk while stirring continuously until the mixture thickens.
5. Step 5: Mix the thickened sauce with the cooked chicken and vegetables evenly.
6. Step 6: Roll out the pie crust dough and cut into rounds to fit your muffin tin cups. Fill each cup with the chicken mixture, then cover with additional dough rounds. Press and seal the edges securely.
7. Step 7: Bake in the preheated oven for about 30 minutes or until the crust is golden brown and cooked through.

Tips & Variations

• For a richer flavor, add a splash of cream instead of some of the milk in the sauce.
• Swap out the vegetables with peas, mushrooms, or celery based on your preference.
• Use pre-cooked rotisserie chicken to save time and add extra flavor.
• Brush the crust with an egg wash before baking to achieve a shiny, golden top.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 15–20 minutes until heated through to keep the crust crisp. These pies can also be frozen for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables like corn or green beans work well. Just adjust cooking time if needed to avoid overcooking.

Can I prepare these pot pies ahead of time?

Absolutely. Assemble the pies and keep them covered in the refrigerator for up to 24 hours before baking. You can also freeze them unbaked and bake directly from frozen, adding a few extra minutes to the baking time.

Muffin Tin Chicken Pot Pies Recipe

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4.8 from 53 reviews

These Muffin Tin Chicken Pot Pies provide a delightful twist on the classic comfort food by preparing individual savory pies in muffin tins. With tender chicken, fresh vegetables, and a creamy filling enveloped in flaky pie crust, they make an ideal, portion-controlled meal perfect for family dinners or gatherings.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 individual pot pies 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 batch of pie crust

Filling

• 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
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Spices to taste (such as garlic and celery seed)
• 2 cups chicken broth
• 1 to 1½ cups milk

Instructions

1. Preheat the oven: Set your oven temperature to 425°F (220°C) to prepare for baking the pot pies.
2. Cook the chicken and vegetables: In a saucepan, boil the cubed chicken, carrots, potatoes, and green beans in the chicken broth for about 15 minutes, until the chicken is cooked through and the vegetables are tender. Drain and set this mixture aside.
3. Sauté onions and create roux: Using the same saucepan, melt the butter over medium heat and sauté the chopped onions until they become soft and translucent. Stir in the flour, salt, pepper, and your chosen spices such as garlic and celery seed to create a roux.
4. Make the creamy sauce: Gradually add the reserved chicken broth and milk to the roux while stirring continuously until the sauce thickens. Once thickened, mix this sauce thoroughly with the cooked chicken and vegetable mixture.
5. Prepare the crust and fill muffin tins: Roll out the pie crust dough and cut it into rounds suitable for lining muffin tin cups and for topping. Fill each muffin tin cup with the chicken mixture, then cover with another dough round. Seal the edges to encase the filling fully.
6. Bake the pot pies: Place the filled muffin tins into the preheated oven and bake for about 30 minutes or until the tops are golden brown and the filling is bubbling.

Notes

• Ensure the pie crust is chilled before rolling for easier handling.
• You can substitute the chicken broth with vegetable broth for a different flavor profile.
• Feel free to add other vegetables like peas or mushrooms to the filling.
• Let the pies cool for a few minutes after baking to avoid burns when removing them from the muffin tins.
• The pies can be made ahead and frozen before baking for convenient future meals.

Keywords: chicken pot pie, muffin tin recipe, individual pot pies, comfort food, savory pies, easy dinner, homemade pie crust