Muffin Tin Chicken Pot Pies Recipe
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.
- 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
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
- Preheat the oven: Set your oven temperature to 425°F (220°C) to prepare for baking the pot pies.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/muffin-tin-chicken-pot-pies-recipe/
