Print

Cozy Mini Chicken Pot Pies in Muffin Tins: Best Easy Recipe

mini chicken pot pies - featured image
Print Recipe

These adorable mini chicken pot pies are made in a muffin tin for perfectly portioned, flaky, and creamy comfort food. Ready in under 45 minutes, they’re perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium)
  • 1/2 cup whole milk or heavy cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 package (14 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to create a roux.
  3. Slowly pour in the chicken broth while whisking constantly. Continue whisking until smooth and thickened, about 2 minutes. Add the milk or cream and whisk until smooth.
  4. Add garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Whisk and let simmer for 2-3 minutes until thick enough to coat the back of a spoon.
  5. Stir in the shredded chicken and frozen mixed vegetables. Cook for 2-3 minutes until heated through. Remove from heat.
  6. On a lightly floured surface, unroll the pie crusts. Using a 3-inch round cutter, cut out 12 circles for the tops. Re-roll scraps as needed.
  7. Using a 4-inch round cutter or small bowl, cut out 12 larger circles for the bottom crusts.
  8. Gently press one large crust circle into each muffin cup, letting the edges hang over. Spoon the filling into each cup, filling almost to the top.
  9. Place a small crust circle on top of each filled cup. Crimp the edges to seal. Cut a small slit in the top of each pie for steam to escape.
  10. Brush the tops with the beaten egg wash and sprinkle with flaky sea salt if desired.
  11. Place the muffin tin on a baking sheet and bake for 18-22 minutes, until the crusts are golden brown and the filling is bubbling.
  12. Let the pies cool in the muffin tin for 5 minutes. Run a knife around the edges and gently lift the pies out. Serve warm.

Notes

Let the pies rest for 5-10 minutes after baking to allow the filling to set. For make-ahead, assemble completely and refrigerate up to 24 hours before baking; add 5 minutes to baking time. To prevent soggy bottoms, ensure the filling is thick before spooning into crusts.

Nutrition

Keywords: mini chicken pot pie, muffin tin pot pie, easy chicken pot pie, comfort food, quick dinner, weeknight meal

Find it online: https://dinadishes.com/cozy-mini-chicken-pot-pies-in-muffin-tins-best-easy-recipe/