If you’re looking for a cozy and crowd-pleasing comfort food that’s both adorable and delicious, the Muffin Tin Chicken Pot Pies Recipe is your new best friend in the kitchen. These individual savory pies are packed with tender chicken, vibrant mixed vegetables, and a creamy, flavorful filling all nestled in flaky, golden crusts. Perfect for family dinners or gatherings, this recipe turns the classic chicken pot pie into bite-sized delights that everyone will love.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the secret to this recipe’s success. Each one plays a key role in creating the perfect balance of creaminess, texture, and hearty flavor that makes these pot pies irresistible.
- 2 cups cooked chicken: shredded or diced, it provides the star protein that makes the filling satisfying.
- 1 cup frozen mixed vegetables: a colorful medley of peas, carrots, and corn adds sweetness and crunch.
- 1 can (10.5 oz) cream of chicken soup: gives that rich and creamy base for a luscious filling.
- 1/2 cup milk: thins out the soup just enough for a silky texture without being runny.
- 1 teaspoon garlic powder: infuses a gentle warmth and depth of flavor.
- 1 teaspoon onion powder: enhances the savory notes and complements the garlic beautifully.
- Salt and pepper to taste: essential seasonings that bring all the flavors to life.
- 2 packages (14 oz each) refrigerated pie crusts: quick and convenient, these create perfectly flaky shells.
- 1 egg, beaten: brushed on top to give the crust a gorgeous golden finish and a slight crispiness.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prepare Your Workspace and Muffin Tin
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 12-cup muffin tin to ensure your pot pies release easily once baked while preventing any sticking or mess.
Step 2: Mix the Filling
In a large bowl, combine your cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix everything together thoroughly. This step is where your filling comes alive—creamy, seasoned, and packed with colorful veggies.
Step 3: Cut the Pie Crusts for Bottoms and Tops
Roll out the refrigerated pie crusts on a clean surface. Cut twelve 4-inch circles for the bottoms of your pies and twelve smaller circles about 2 1/2 inches for the tops. This ensures each pot pie has the perfect flaky case on both the bottom and top.
Step 4: Assemble the Muffin Tin Pies
Press the larger pie crust circles into each cup of the muffin tin, covering the bottom and sides fully. Spoon your chicken and vegetable mixture evenly into each lined cup, filling them up just right without overstuffing.
Step 5: Add the Tops and Seal
Place the smaller dough circles over the filling and press the edges to seal tightly. Don’t forget to cut small slits in the tops—this allows steam to escape, keeping your pot pies from getting soggy and ensuring a flaky crust.
Step 6: Brush and Bake
Brush the pie tops generously with the beaten egg. This simple step makes all the difference for a shiny, golden crust that looks as good as it tastes. Bake in your preheated oven for 25 to 30 minutes, or until the crust turns a beautiful golden brown color.
Step 7: Cool and Remove
Let your muffin tin chicken pot pies cool for a few minutes after baking—this helps the filling set so it won’t spill out when you remove them. Gently loosen each pie from the tin and serve warm for maximum comfort and flavor.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a lovely pop of color and freshness that balances the richness of these pot pies. For something extra special, a dollop of sour cream or a drizzle of hot sauce can bring an exciting contrast to the creamy filling.
Side Dishes
These mini chicken pot pies are so hearty they often stand alone, but serving them alongside a crisp green salad or a bowl of tomato soup creates a well-rounded, comforting meal everyone will enjoy. Roasted root vegetables or a simple coleslaw also complement them beautifully.
Creative Ways to Present
Present your Muffin Tin Chicken Pot Pies Recipe as adorable individual servings for a fun party appetizer or as a savory lunchbox treat. You could even line your serving plates with colorful lettuce leaves or edible flowers to make the meal feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover chicken pot pies store wonderfully in an airtight container in the fridge for up to three days. This makes for a convenient and satisfying next-day lunch or dinner with minimal effort.
Freezing
To freeze, place completely cooled pot pies on a parchment-lined tray and freeze until solid, then transfer to an airtight container or freezer bag. They keep well for up to two months, perfect for meal prep or unexpected busy days.
Reheating
Reheat refrigerated or frozen pot pies in a preheated oven at 350 degrees Fahrenheit until warmed through and the crust is crisp again. Avoid microwaving in order to preserve that flaky texture everyone loves about these pies.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, and corn work just as well; just be sure to lightly steam or cook them beforehand so they soften properly inside the pies.
What other types of meat can I use?
If you want to switch it up, cooked turkey or diced ham are fantastic alternatives that keep the dish hearty and flavorful.
Can I make these vegetarian?
Definitely! Substitute the chicken with mushrooms, potatoes, or chickpeas and use cream of mushroom or cream of celery soup for a delicious vegetarian version.
How do I prevent the crust from getting soggy?
Cutting slits in the top crust lets steam escape, which helps keep the crust crisp. Also, don’t overfill the pies to avoid soggy bottoms.
Is there a gluten-free option?
Yes! You can use gluten-free pie crusts available at most stores or make your own to enjoy these pot pies without gluten.
Final Thoughts
There’s something so comforting and satisfying about the Muffin Tin Chicken Pot Pies Recipe, and once you try it, it just might become a staple in your family’s meal rotation. The ease of making individual pies combined with that creamy, savory filling wrapped in a flaky crust is pure magic. So grab your muffin tin, gather your ingredients, and get ready to wow your loved ones with a dish that’s as fun to make as it is to eat!
Print
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 delicious and convenient twist on a classic comfort food dish. Made with tender cooked chicken, mixed vegetables, and a creamy sauce, all baked inside individual pie crusts for easy serving. Perfect for meal prep or a family-friendly dinner.
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
- 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 the Filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are fully incorporated.
- Cut Pie Crusts: Roll out the refrigerated pie crusts and cut out 12 large circles approximately 4 inches in diameter for the bottom crusts and 12 smaller circles about 2 1/2 inches in diameter for the tops.
- Line Muffin Cups: Press the larger pie crust circles into the muffin tin cups, ensuring the dough covers the bottom and sides completely to form a shell.
- Fill the Cups: Evenly spoon the prepared chicken and vegetable mixture into each pie crust-lined muffin cup.
- Seal the Pies: Place the smaller dough circles over the filling to cover each mini pie and press the edges together to seal. Cut small slits in the tops to allow steam to escape during baking.
- Apply Egg Wash and Bake: Brush the tops of the pies with the beaten egg to achieve a golden, shiny crust. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the chicken pot pies to cool for a few minutes in the muffin tin before removing. Serve warm for the best flavor and texture.
Notes
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- Feel free to use fresh vegetables instead of frozen; just steam or sauté them slightly before mixing.
- To make it easier, use pre-cooked rotisserie chicken.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For a dairy-free option, replace milk with a non-dairy alternative and use dairy-free pie crusts.
