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
