If you have ever craved a comforting, hearty meal that’s both charming and convenient, then you are going to adore this Muffin Tin Chicken Pot Pies Recipe. It brings all the cozy goodness of traditional chicken pot pie but in perfectly portioned, adorable muffin-sized servings that bake quickly and look irresistible. Each bite offers a flaky golden crust hugging a creamy, flavorful filling bursting with tender chicken and vibrant vegetables. This recipe is a total winner when you want something satisfying and homey but without the fuss of making a big family-style pie.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together beautifully in this recipe, each playing an essential role in creating the taste, texture, and wholesome appeal of these mini pot pies.
- Cooked chicken (2 cups): Using shredded or diced cooked chicken saves time while adding tender protein to the filling.
- Frozen mixed vegetables (1 cup): Peas, carrots, and corn add pops of color, sweetness, and a nutritious crunch to every bite.
- Cream of chicken soup (1 can, 10.5 oz): This creamy base binds everything together with rich, comforting flavor.
- Milk (1/2 cup): It thins the filling just right for that luscious, spoonable texture.
- Garlic powder (1 tsp): Adds a subtle savory warmth to brighten the filling.
- Onion powder (1 tsp): Enhances the depth of flavor with its mild, aromatic bite.
- Salt and pepper (to taste): Essential seasonings that bring balance and highlight all the other ingredients.
- Refrigerated pie crusts (2 packages, 14 oz each): Convenient, buttery crusts provide that flaky, golden shell every pot pie needs.
- Egg (1, beaten): Used to brush the tops, creating a beautiful shiny, golden finish when baked.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin to ensure your pies come out easily. While the oven heats, gather your cooked chicken, frozen vegetables, and all the seasonings to streamline the mixing process.
Step 2: Mix the Creamy Filling
In a large bowl, combine the chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until fully blended. This combination creates a luscious, well-seasoned filling packed with texture and flavor, ready to be spooned into your crusts.
Step 3: Roll and Cut the Pie Crusts
Roll out the refrigerated pie crusts on a lightly floured surface. Cut twelve large circles about 4 inches in diameter for the bottoms, and twelve smaller circles roughly 2 1/2 inches wide for the tops. This dual-sizing ensures each mini pot pie will be perfectly encased in flaky crust on all sides.
Step 4: Assemble the Chicken Pot Pies
Press each larger dough circle firmly into the muffin tin cups, covering the bottom and sides evenly. Then spoon the chicken mixture into each cup, dividing it evenly to fill each one. Finally, place a smaller dough circle on top of each and pinch the edges to seal the filling inside. Don’t forget to cut small slits in the tops to allow steam to escape, helping prevent sogginess.
Step 5: Bake Until Golden Perfection
Brush each pot pie top with the beaten egg to encourage a gorgeous golden-brown shine during baking. Place the muffin tin in the oven and bake for 25 to 30 minutes, or until the crust is beautifully browned and flaky. Let the pies cool for a few minutes before removing them carefully from the tin.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves on top of the warm pies can add a lovely burst of verdant color and a hint of earthy freshness. For an extra touch, a light dollop of sour cream alongside can balance the savory richness beautifully.
Side Dishes
This Muffin Tin Chicken Pot Pies Recipe goes wonderfully with crisp garden salads, roasted seasonal vegetables, or even a tangy coleslaw. These sides add a textural contrast and keep the meal feeling balanced and satisfying.
Creative Ways to Present
Serve these adorable pot pies on rustic wooden boards or colorful platters to highlight their charming size and golden crusts. Present them as a fun appetizer at parties or assemble a casual dinner plate for a cozy weeknight meal. They’re also fantastic for lunchboxes or potluck gatherings due to their individual portions.
Make Ahead and Storage
Storing Leftovers
After enjoying these mini delights, store any leftovers in an airtight container in the refrigerator for up to three days. The individual servings make them easy to pack for work or reheat as a quick snack.
Freezing
You can freeze these muffin tin chicken pot pies uncooked or after baking. To freeze uncooked, assemble the pies in a muffin tin and freeze until solid, then transfer to a freezer-safe bag or container for up to two months. For cooked pies, cool completely before freezing in an airtight container to maintain their texture.
Reheating
To reheat refrigerated or frozen pies, warm them in a preheated oven at 350°F (175°C) for 15 to 20 minutes if refrigerated, or 25 to 30 minutes if frozen. This method keeps the crust crisp and the filling heated through without becoming soggy or dry.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh peas, carrots, and corn will work just as well, though you might want to lightly steam or sauté them first to soften them slightly before mixing them into the filling.
Is it possible to make this recipe gluten-free?
Yes, substitute the refrigerated pie crusts with gluten-free pie dough or tortillas. Just be mindful of baking times as gluten-free crusts can sometimes brown faster, so keep an eye on them while in the oven.
Can I prepare the filling ahead of time?
Definitely. The filling can be mixed up to one day in advance and stored in the fridge. This also helps the flavors meld beautifully, making the pies even more delicious when baked.
What other proteins could I use in place of chicken?
Feel free to get creative—turkey, cooked ground beef, or even shredded pork would be fantastic substitutes. Adjust seasonings accordingly to complement your protein of choice.
How do I prevent the crust from becoming soggy?
Cutting slits in the crust tops allows steam to escape, helping avoid sogginess. Also, be sure not to overfill the pies, and brush the crust with egg for a barrier that keeps it flaky and crisp.
Final Thoughts
This Muffin Tin Chicken Pot Pies Recipe is a fantastic little crowd-pleaser that turns classic comfort food into individual treasures. Its ease, charm, and utterly satisfying flavors make it perfect for busy weeknights, casual get-togethers, or even fancy little appetizers. Give it a try and watch how quickly these delightful pot pies disappear from your table—your friends and family will be asking for seconds in no time!
Print
Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Chicken Pot Pies are the perfect individual-sized comfort food, combining tender chicken, mixed vegetables, and a creamy sauce all encased in a flaky pie crust. Baked in a muffin tin, these pot pies are easy to make and perfect for meal prep or serving a crowd.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Crust and Topping
- 2 packages (14 oz each) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix filling ingredients: In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
- Prepare crust circles: Roll out the refrigerated pie crusts and cut 12 circles approximately 4 inches in diameter for the bottoms. Then, cut 12 smaller circles about 2 1/2 inches in diameter for the tops.
- Line muffin tin with crust: Press each large circle into a muffin cup, ensuring it covers the bottom and sides to form the base of the pot pie.
- Add filling: Spoon the chicken and vegetable mixture evenly into each lined muffin cup.
- Top and seal pot pies: Place the smaller dough circles on top of each filled cup and press the edges to seal the pot pies. Cut small slits in the tops to allow steam to escape during baking.
- Apply egg wash and bake: Brush the tops with the beaten egg to give a glossy, golden finish. Bake in the preheated oven for 25-30 minutes until the crusts are golden brown and cooked through.
- Cool and serve: Allow the pot pies to cool for a few minutes in the muffin tin before removing them carefully. Serve warm for the best flavor and texture.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- Make sure to cut slits in the top crust to prevent the pies from bursting during baking.
- These pot pies can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Use a sharp knife or biscuit cutter to get clean crust circles for easier assembly.
- If you prefer, add fresh herbs like thyme or parsley to the filling for added freshness.
