Muffin Tin Chicken Pot Pies Recipe
If you’re craving the classic comfort of chicken pot pie but want something fun, portable, and perfectly portioned, these Muffin Tin Chicken Pot Pies are about to become your new favorite cozy meal! Imagine all the best parts of pot pie—a creamy filling packed with tender chicken and vibrant veggies, encased in a buttery, golden crust—baked into adorable individual portions. They’re easy to whip up, crowd-pleasing for all ages, and freeze beautifully for quick meals down the line. Whether you’re making a weeknight dinner a little more special or prepping for a casual get-together, Muffin Tin Chicken Pot Pies bring major comfort and flavor to your table.
Ingredients You’ll Need
The beauty of Muffin Tin Chicken Pot Pies is in their simplicity—each ingredient serves a delicious purpose, building layers of flavor, creaminess, and crave-worthy texture. Let’s take a look at what makes these mini pies so irresistible.
- Cooked chicken (2 cups): Shredded or diced, rotisserie chicken works wonders for both convenience and flavor depth.
- Butter (1 tablespoon): Adds a rich base and helps sauté the onions for a sweet, savory undertone.
- Onion (1/2 cup, finely chopped): Provides aromatic depth and classic pot pie flavor.
- Frozen mixed vegetables (1/2 cup): A colorful mix (usually carrots, peas, and corn) for texture and a touch of sweetness.
- All-purpose flour (1/4 cup): Thickens the filling into that signature, luscious sauce.
- Chicken broth (3/4 cup): Infuses the filling with savory chicken flavor and keeps it moist.
- Milk (1/2 cup): Balances the broth and creates a creamy, silky filling.
- Salt (1/2 teaspoon): Essential for brightening the flavors in every bite.
- Black pepper (1/4 teaspoon): Gives a subtle warmth and seasoned finish.
- Dried thyme (1/4 teaspoon): Offers a fragrant, herby note that screams “classic pot pie.”
- Refrigerated pie crusts (1 package/2 crusts): Store-bought makes this recipe wonderfully quick, but still yields a flaky, golden top and bottom.
- Egg (1, beaten, for egg wash): Makes those mini pies shine with irresistible color and helps achieve a perfect, crispy finish.
How to Make Muffin Tin Chicken Pot Pies
Step 1: Sauté the Aromatics and Vegetables
Start by preheating your oven to 375°F (190°C) and giving your muffin tin a light grease—this ensures nothing sticks so each pie slides right out. In a skillet over medium heat, melt the butter, then add chopped onions. Sauté for 2–3 minutes until they’re soft, translucent, and smelling amazing. Toss in your frozen mixed vegetables and cook for two minutes more. The brief cooking wakes up the veggies and helps them nestle perfectly into your filling.
Step 2: Make the Creamy Filling
Sprinkle the flour over your veggie mixture and stir everything together, allowing the flour to cook and eliminate any raw taste—just about a minute is perfect. Slowly pour in the chicken broth and milk, consistently whisking as you go. Simmer this mixture for 3–4 minutes until it thickens into a lovely, velvety sauce. Stir in the salt, black pepper, dried thyme, and finally, the cooked chicken. Remove from heat and let the filling cool slightly; this step makes assembly less messy and helps prevent soggy crusts.
Step 3: Cut and Shape the Pie Crusts
Unroll your refrigerated pie crusts onto a lightly floured surface. Using a round cutter or a glass, cut out 12 larger circles (about 4 inches wide) to fit your muffin tin bottoms and 12 smaller circles (about 3 inches wide) for the tops. Gently press the larger rounds into each muffin cup, making sure the dough comes up the sides to form a neat bowl for your savory filling.
Step 4: Fill and Seal the Pies
Spoon generous helpings of the creamy chicken and veggie mixture into each crust-lined cup. Top each with a smaller dough circle, pressing the edges to seal them with their bases. Use a sharp knife to cut a small slit in each top—this allows steam to escape and prevents overflow, so every Muffin Tin Chicken Pot Pie bakes up golden and intact.
Step 5: Add the Finishing Touches and Bake
Brush each little pie with a beaten egg to give them that appetizing, glossy look. Bake for 20–25 minutes, or until the crust is beautifully golden. Let them cool slightly so they firm up and release easily from the pan—then prepare yourself for pure pot pie joy in petite, individual servings!
How to Serve Muffin Tin Chicken Pot Pies
Garnishes
A little flourish goes a long way with Muffin Tin Chicken Pot Pies. Sprinkle the tops with freshly chopped parsley for a pop of green color and garden-fresh flavor, or try a touch of flaky sea salt just before serving for a sophisticated twist. If thyme is your herb love language, add a small sprig as a pretty, aromatic garnish.
Side Dishes
These mini pot pies are perfectly satisfying on their own, but pairing them with a crisp green salad or a burst of tangy coleslaw ramps up the meal. A side of roasted asparagus, garlic green beans, or even some garlicky mashed potatoes turns dinner into a true comfort fest. They’re so easy to round out!
Creative Ways to Present
Looking to wow at the dinner table? Serve Muffin Tin Chicken Pot Pies stacked on a platter lined with fresh herbs, or place each mini pie in a colorful napkin for a picnic-style meal. For parties or lunchboxes, tuck them into parchment wrappers so guests or kiddos can enjoy them mess-free—and don’t forget to add a couple dipping sauces like homemade gravy or garlic aioli on the side!
Make Ahead and Storage
Storing Leftovers
Once cooled, simply pop any leftover Muffin Tin Chicken Pot Pies into an airtight container and refrigerate. They’ll stay fresh for up to three days and make super easy grab-and-go lunches or snacks. A quick re-toast in the oven will bring back that just-baked crispiness!
Freezing
These pies are made for meal prep! Let them cool completely, then wrap each mini pie individually in plastic wrap or foil. Place them in a freezer bag and freeze for up to three months. They can go straight from freezer to oven, making busy weeknights or unexpected guests delightfully fuss-free.
Reheating
To restore the magic, preheat your oven to 350°F (175°C) and bake chilled or frozen pies (unwrap them first!) right on a baking sheet. Chilled pies will reheat in 10–12 minutes, while frozen ones may need 18–20 minutes. For microwave reheating, use short bursts so you don’t lose that lovely crust crispness.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey swaps seamlessly into these Muffin Tin Chicken Pot Pies—you’ll get the same tenderness and flavor, making it a delicious way to use up those post-holiday extras.
Do I have to use store-bought pie crusts?
Not at all! If homemade pie dough is your thing, go for it! Store-bought crust just makes these even quicker to put together on busy days, but your favorite from-scratch recipe will give extra love and flavor to every bite.
Can I make these vegetarian?
Yes! To make vegetarian Muffin Tin Chicken Pot Pies, simply swap the chicken for extra vegetables like mushrooms, broccoli, or potatoes, and use vegetable broth instead of chicken broth. It’s a hearty, satisfying dish you’ll love just as much.
How do I prevent the bottoms from getting soggy?
Let the filling cool a little before assembling, and make sure the sauce is nice and thick—this keeps your crust from soaking up too much liquid while baking. Also, don’t forget to grease your tin so the pies lift out cleanly!
Can I double the recipe?
You sure can! This recipe doubles (or even triples) beautifully. Use multiple muffin tins or bake in batches to prepare a big batch of Muffin Tin Chicken Pot Pies for parties, potlucks, or meal prepping your freezer lunches for weeks to come.
Final Thoughts
If you haven’t tried Muffin Tin Chicken Pot Pies yet, now’s the time! They’re the ultimate mix of fun, flavor, and convenience—just right for making ordinary meals feel truly special. Give them a spot in your meal rotation and watch everyone around your table light up with joy!
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Muffin Tin Chicken Pot Pies Recipe
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
- Diet: Non-Vegetarian
Description
These Mini Chicken Pot Pies baked in a muffin tin are the perfect comfort food. Flaky crusts filled with a creamy chicken and vegetable mixture, these individual pot pies are sure to be a hit with the whole family.
Ingredients
Main Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon butter
- 1/2 cup onion (finely chopped)
- 1/2 cup frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Sauté onions and vegetables: In a skillet, melt butter and sauté onions until soft. Add mixed vegetables and cook for 2 minutes. Stir in flour and cook for 1 minute.
- Make filling: Slowly whisk in chicken broth and milk until thickened. Add salt, pepper, thyme, and chicken. Let cool slightly.
- Prepare crusts: Cut out dough circles for the bottoms and tops. Press larger circles into muffin cups. Fill with chicken mixture and top with smaller dough rounds.
- Bake: Press edges to seal, make a small slit in the tops, brush with egg wash, and bake for 20–25 minutes until golden brown.
- Serve: Let cool slightly before removing from tin and serving.
Notes
- Great for meal prep and can be frozen after baking.
- Try using rotisserie chicken or adding herbs like parsley for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 220
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
