Why You’ll Love This Recipe
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Classic chicken pot pie flavors in a convenient individual size
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Perfect for weeknight dinners, meal prep, or parties
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Great way to use up leftover chicken and vegetables
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Flaky homemade crust balances beautifully with the creamy filling
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Customizable with different veggies, proteins, or seasonings
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Freezer-friendly for easy make-ahead meals
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Fun, comforting, and portion-controlled for any occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 batch of pie crust
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1 pound skinless, boneless chicken breasts (cubed)
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¾ cup chopped carrots
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¾ cup chopped potato
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¾ cup fresh green beans (cut into 1–2-inch pieces)
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½ cup fresh or frozen corn
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⅓ cup butter
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⅓ cup chopped onion
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⅓ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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Other spices to taste (garlic, celery seed, etc.)
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2 cups chicken broth
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1 to 1½ cups milk
Directions
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Preheat oven to 425°F (220°C).
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In a saucepan, combine chicken, carrots, potatoes, and green beans. Cover with chicken broth, bring to a boil, and cook for 15 minutes. Drain, saving the broth, and stir in corn. Set aside.
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In another saucepan, cook onions in butter over medium heat until soft. Stir in flour, salt, pepper, and spices. Slowly whisk in 1¾ cups of broth and 1 cup milk. Simmer until thickened.
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Combine the chicken mixture with the sauce. Adjust with more broth or milk if too thick.
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Roll out pie crust and cut circles to fit muffin tins, leaving slight overhang. Press into tins.
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Spoon filling into each cup, then cover with another dough circle. Seal and trim edges.
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Brush tops with egg wash, milk, or cream if desired. Cut small slits for steam.
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Bake for 30 minutes, until golden brown and crisp.
Servings and timing
This recipe makes about 12 mini pot pies. Prep time is 20 minutes, cook time is 30 minutes, for a total of around 50 minutes. Each pie contains roughly 350–400 calories with 20–25g of protein.
Variations
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Swap chicken for turkey, beef, or even tofu for a different protein
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Use store-bought pie crust for convenience
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Add peas, mushrooms, or spinach for more veggies
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Stir in shredded cheese for an extra creamy filling
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Make a whole wheat or gluten-free crust for dietary preferences
Storage/Reheating
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In the fridge: Store in an airtight container for up to 4 days.
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In the freezer: Freeze fully baked pies for up to 2 months. Thaw overnight before reheating.
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To reheat: Bake at 350°F for 15 minutes, or microwave in short bursts until warmed through.
FAQs
Can I use rotisserie chicken instead of cooking fresh?
Yes, rotisserie chicken works perfectly and saves time.
Can I make these ahead of time?
Yes, assemble and refrigerate unbaked pies for up to 24 hours before baking.
Can I freeze muffin tin chicken pot pies?
Yes, bake them first, then cool and freeze. Reheat in the oven for best results.
Do I have to make homemade crust?
No, store-bought crust works just fine and makes prep faster.
What vegetables can I add?
Peas, mushrooms, spinach, or broccoli all work well.
Can I use puff pastry instead of pie crust?
Yes, puff pastry makes a flakier, lighter crust option.
How do I prevent soggy bottoms?
Pre-bake the crust for 5 minutes before adding filling to keep it crisp.
Can I make these dairy-free?
Yes, substitute plant-based butter and milk for the filling.
How long do leftovers last?
Up to 4 days in the fridge, or 2 months in the freezer.
Can I make them larger instead of muffin size?
Yes, use ramekins or a large muffin tin for bigger portions.
Conclusion
Muffin Tin Chicken Pot Pies take a beloved comfort food and make it more practical, portable, and fun. With flaky crusts, a creamy chicken-vegetable filling, and endless customization options, these mini pies are perfect for family meals, entertaining, or meal prepping. They’re hearty, satisfying, and sure to become a household favorite.
Muffin Tin Chicken Pot Pies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pot pies
- Category: Dinner
- Method: Baked
- Cuisine: American
Description
Muffin Tin Chicken Pot Pies are a cozy, handheld version of classic chicken pot pie. Flaky crusts, creamy chicken filling, and tender vegetables make them perfect for family meals, meal prep, or turning leftovers into something special.
Ingredients
1 batch of pie crust
1 pound skinless, boneless chicken breasts, cubed
3/4 cup chopped carrots
3/4 cup chopped potato
3/4 cup fresh green beans, cut into 1–2-inch pieces
1/2 cup fresh or frozen corn
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed, etc.)
2 cups chicken broth
1 to 1 1/2 cups milk
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, combine chicken, carrots, potatoes, and green beans. Cover with chicken broth, bring to a boil, and cook 15 minutes. Drain, saving the broth, and stir in corn. Set aside.
- In another saucepan, cook onions in butter over medium heat until soft. Stir in flour, salt, pepper, and spices. Slowly whisk in 1 3/4 cups broth and 1 cup milk. Simmer until thickened.
- Combine the chicken mixture with the sauce. Adjust with more broth or milk if too thick.
- Roll out pie crust and cut circles to fit muffin tins, leaving slight overhang. Press into tins.
- Spoon filling into each cup, cover with another dough circle, and seal edges. Trim excess dough.
- Brush tops with egg wash, milk, or cream if desired. Cut small slits for steam.
- Bake for 30 minutes, until golden brown and crisp.
Notes
Swap chicken for turkey, beef, or tofu.
Use store-bought pie crust for convenience.
Add peas, mushrooms, or spinach for more vegetables.
Stir in shredded cheese for extra creaminess.
Use whole wheat or gluten-free crust for dietary preferences.
Store leftovers in an airtight container up to 4 days in the fridge.
Freeze fully baked pies for up to 2 months; thaw overnight before reheating.
Pre-bake crust for 5 minutes to prevent soggy bottoms.
Use plant-based butter and milk for a dairy-free version.
Use ramekins or larger muffin tins for bigger portions.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 375
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
