Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort food. These bite-sized treats are perfect for family dinners, potlucks, or a quick and easy weeknight meal. They combine tender chicken, savory vegetables, and creamy sauce, all wrapped up in a flaky, golden crust. The best part? They’re made in a muffin tin, making them easy to serve and even easier to eat!
Ingredients:
- 2 cups cooked chicken, diced: Provides the protein base for the pot pies. You can use leftover chicken, rotisserie chicken, or freshly cooked chicken breasts.
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed: Adds color, texture, and nutrition to the filling. Thaw them first to ensure even cooking.
- 1 can (10.5 oz) condensed cream of chicken soup: Acts as the creamy base for the filling, bringing together all the flavors.
- 1 cup shredded cheddar cheese: Adds a rich, cheesy flavor to the filling, making it extra indulgent.
- 1 teaspoon garlic powder: Enhances the savory flavor of the filling.
- 1 teaspoon onion powder: Adds depth and a subtle sweetness to the filling.
- 1 teaspoon dried thyme: Infuses the filling with a classic herb flavor that complements the chicken and vegetables.
- Salt and pepper, to taste: Seasoning to bring out the flavors of all the ingredients.
- 2 refrigerated pie crusts: Serves as the flaky, golden base and top for each mini pot pie. Store-bought crusts make this recipe quick and easy, but you can also use homemade crust if you prefer.
- Cooking spray: To prevent the muffins from sticking to the tin.
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray to ensure the mini pot pies don’t stick.
- Prepare the Filling:
- In a large mixing bowl, combine the diced cooked chicken, thawed mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until everything is well combined and evenly distributed. The filling should be thick and creamy, with all the ingredients well coated.
- Prepare the Pie Crusts:
- Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or the rim of a glass, cut out circles large enough to fit into the muffin cups, with a bit of overhang to form the edges.
- Gently press each circle of dough into the bottom and sides of the muffin cups, creating little crust cups. Reserve the remaining dough to create the tops for the pot pies.
- Assemble the Mini Pot Pies:
- Spoon the chicken and vegetable filling into each muffin cup, filling them generously but not overflowing. The filling should be about level with the top of the muffin cup.
- Using the reserved dough, cut out smaller circles to fit as the tops for each mini pot pie. Place a dough circle on top of each filled muffin cup, pressing the edges lightly to seal them to the bottom crust.
- Bake the Mini Pot Pies:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. If the edges of the crusts start to brown too quickly, you can cover them with small strips of aluminum foil to prevent burning.
- Cool and Serve:
- Once baked, remove the muffin tin from the oven and allow the mini pot pies to cool in the tin for about 5 minutes. This will make them easier to remove without breaking.
- Carefully run a knife around the edges of each mini pot pie to release them from the muffin tin. Serve them warm, either as a main dish or as a hearty appetizer.
Tips for Success:
- Customize the Filling: Feel free to customize the filling with your favorite vegetables or seasonings. You can add mushrooms, broccoli, or even a pinch of cayenne pepper for a little heat.
- Make Ahead: These mini pot pies can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes before serving.
- Freezer-Friendly: If you want to make a batch for future meals, you can freeze the baked mini pot pies. Allow them to cool completely, then place them in a freezer-safe container or bag. Reheat from frozen in a 350°F (175°C) oven for about 20-25 minutes, or until heated through.
Why You’ll Love This Recipe:
- Portable and Convenient: These mini pot pies are perfect for on-the-go meals, lunchboxes, or picnics. Their individual serving size makes them easy to serve and eat, without the need for utensils.
- Comfort Food: With a creamy, savory filling and flaky crust, these mini pot pies deliver all the comfort of traditional chicken pot pie in a fun, bite-sized format.
- Family-Friendly: Kids and adults alike will love these tasty little pies. Plus, they’re a great way to sneak in some vegetables.
Mini Chicken Pot Pie Muffins are a delicious and easy way to enjoy the classic flavors of chicken pot pie in a convenient, bite-sized form. Whether you’re serving them as a main dish, an appetizer, or a snack, these mini pot pies are sure to be a hit. The combination of tender chicken, creamy vegetables, and a flaky crust makes them irresistible, and their portability makes them perfect for any occasion.
