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
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
- 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.
