Mini Chicken Pot Pie Muffins: Bite-Sized Comfort Food

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Who doesn’t love the cozy, comforting flavors of a classic chicken pot pie? Now imagine all that deliciousness packed into adorable, handheld muffin-sized portions! These Mini Chicken Pot Pie Muffins are the perfect way to enjoy the creamy chicken and veggie filling and flaky crust in a fun, shareable format. They’re great for parties, meal prep, or even a quick snack. Plus, they’re easy to make and totally customizable!

What is this Recipe?

Mini Chicken Pot Pie Muffins are a creative twist on the traditional chicken pot pie. Instead of baking one large pie, the filling is spooned into muffin tins and topped with a buttery, flaky crust or biscuit dough. The result is a portable, bite-sized version of the classic dish that’s perfect for kids and adults alike.

Why You Will Love This Recipe

  • Perfect Portions: Individual servings make these muffins great for parties or portion control.
  • Kid-Friendly: Kids love the mini size and can help assemble them.
  • Meal Prep Friendly: Make a batch ahead of time and reheat for quick meals or snacks.
  • Customizable: Swap ingredients to suit your taste or dietary needs.

Ingredients You’ll Need

Here’s everything you’ll need to make these adorable and delicious mini pot pies. I’ve also included substitutions and variations to suit different dietary preferences:

For the Filling

  • 2 cups cooked chicken, shredded or diced: Use rotisserie chicken for a quick shortcut.
  • 1 cup frozen mixed vegetables: Peas, carrots, and corn work well. Feel free to use fresh veggies if preferred.
  • 1/4 cup unsalted butter: For sautéing the onions and creating a roux.
  • 1/4 cup all-purpose flour: To thicken the filling.
  • 1/2 cup diced onion: Adds flavor and texture to the filling.
  • 1 1/2 cups chicken broth: Use low-sodium if preferred.
  • 1/2 cup heavy cream or whole milk: For a creamy, rich filling.
  • 1 teaspoon garlic powder: Adds depth of flavor.
  • 1 teaspoon dried thyme: Complements the chicken and veggies perfectly.
  • Salt and pepper to taste: For seasoning the filling.

For the Crust

  • 1 sheet puff pastry or refrigerated biscuit dough: Puff pastry gives a flaky, buttery crust, while biscuit dough is quicker and easier.
  • 1 egg, beaten: For an egg wash to give the crust a golden, shiny finish.

Optional Add-Ins or Toppings

  • 1/4 cup grated cheddar cheese: Sprinkle on top of the filling before adding the crust for extra flavor.
  • 1 tablespoon fresh parsley, chopped: For garnish and a pop of color.

How to Make Mini Chicken Pot Pie Muffins

Follow these simple steps to create these adorable and delicious mini pot pies:

Step 1: Prepare the Filling

  1. In a large skillet, melt the butter over medium heat.
  2. Add the diced onion and sauté for 2-3 minutes until softened.
  3. Sprinkle the flour over the onions and stir to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
  4. Slowly whisk in the chicken broth, followed by the heavy cream or milk. Stir until the mixture thickens into a smooth sauce.
  5. Add the cooked chicken, frozen vegetables, garlic powder, thyme, salt, and pepper. Stir to combine and cook for 3-4 minutes until heated through. Remove from heat and set aside.

Step 2: Prepare the Muffin Tin

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin tin with cooking spray or butter.

Step 3: Assemble the Mini Pot Pies

  1. Roll out the puff pastry or biscuit dough and cut it into circles slightly larger than the muffin tin cups.
  2. Spoon the chicken filling into each muffin cup, filling them about 3/4 full.
  3. If using cheese, sprinkle a little on top of the filling.
  4. Place the dough circles over the filling, pressing gently to seal the edges. You can use a fork to crimp the edges for a decorative touch.
  5. Brush the tops of the dough with the beaten egg for a golden, shiny finish.

Step 4: Bake

  1. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Remove from the oven and let cool for 5 minutes before carefully removing the muffins from the tin.

Step 5: Serve and Enjoy

  1. Garnish with fresh parsley if desired.
  2. Serve warm as a snack, appetizer, or main dish.

Tips for Success

Here are some expert tips to ensure your Mini Chicken Pot Pie Muffins turn out perfectly every time:

  1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling.
  2. Customize the Veggies: Swap the mixed vegetables for your favorites, like diced potatoes, green beans, or mushrooms.
  3. Make Ahead: Prepare the filling a day in advance and store it in the fridge. Assemble and bake the muffins just before serving.
  4. Freeze for Later: These muffins freeze well! Bake them, let them cool completely, then store in an airtight container in the freezer for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
  5. Don’t Overfill the Muffin Tin: Leave a little space at the top to prevent the filling from bubbling over during baking.
  6. Experiment with Crusts: Try using crescent roll dough or even mashed potatoes as a topping for a fun twist.
  7. Add Herbs: Fresh herbs like rosemary or parsley can elevate the flavor of the filling.
  8. Serve with Dipping Sauce: Pair these muffins with a side of gravy, ranch dressing, or hot sauce for extra flavor.