Print

Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins
Print Recipe

Mini Chicken Pot Pie Muffins are warm, flaky, and packed with comforting flavors. These single-serving, portable bites combine tender chicken and creamy vegetables wrapped in buttery pastry, perfect for a quick meal or snack. Ready in under 30 minutes, they offer classic pot pie taste in a mess-free, kid-friendly size.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded or diced (rotisserie recommended)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/3 cup milk
  • Salt and pepper, to taste

Crust

  • 1 pre-made or homemade pie crust dough (about 9-inch diameter)
  • 2 tablespoons butter, melted (for brushing)
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Prepare the Filling: In a medium bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, and pepper. Mix everything thoroughly until well incorporated but avoid making it too runny.
  2. Preheat Oven and Prep Muffin Tin: Set your oven to 375°F (190°C). Lightly grease a standard muffin tin or line it with paper muffin cups for easy removal later.
  3. Roll Out and Cut Pie Crust: On a lightly floured surface, roll the pie crust dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut approximately 4-inch diameter circles. These will line the muffin cups.
  4. Assemble the Muffins: Place each dough circle into the muffin tins, gently pressing it into the center and up the sides. Evenly spoon the chicken filling into each cup, filling almost to the top but leaving space for the crust lid.
  5. Add the Crust Tops: Cut smaller dough circles to cover the filled muffin cups. Pinch and seal the edges carefully to prevent leaks. Poke a few small holes in the top crust to allow steam to escape during baking.
  6. Brush and Bake: Brush the tops with melted butter to achieve a golden, flaky finish. Bake in the preheated oven for 20-25 minutes until the crust is golden brown and flaky.

Notes

  • Use cold dough for a flakier crust.
  • Don’t overfill the muffin cups to avoid spills.
  • Seal edges securely to prevent leakage during baking.
  • Let muffins cool in the tin for 5-10 minutes before removing for best results.
  • Customize vegetables based on preference or seasonality.

Nutrition

Keywords: mini chicken pot pie muffins, chicken pot pie, handheld pot pie, comfort food, easy snack, kid-friendly, savory muffins, quick dinner

Find it online: https://mealsbymary.com/mini-chicken-pot-pie-muffins/