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
Scale
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.
