If you’re craving all the cozy comfort of classic chicken pot pie but want a fun, personal twist, Muffin Tin Chicken Pot Pies are about to become your new obsession. These adorable, hand-held pies pack all the creamy, savory goodness you love—tender chicken, colorful veggies, and a golden, flaky crust—into individual servings that are perfect for sharing (or not!). They’re quick to assemble, totally irresistible, and guaranteed to bring smiles to any table, whether it’s a family dinner, lunchbox treat, or party appetizer.
Ingredients You’ll Need
Every ingredient in Muffin Tin Chicken Pot Pies brings something special to the table, from creamy richness to pops of color and flaky pastry. The best part? You probably have most of these on hand already, making this recipe the ultimate weeknight winner.
- Cooked chicken (2 cups, shredded or diced): Rotisserie chicken is a huge time-saver and adds tons of savory flavor.
- Frozen mixed vegetables (1 cup): A vibrant blend of peas, carrots, and corn adds color and nutrients—no chopping required!
- Cream of chicken soup (1 can, 10.5 oz): This classic shortcut delivers instant creaminess and depth.
- Milk (1/2 cup): Helps thin the filling for that perfectly spoonable consistency.
- Garlic powder (1 teaspoon): Gives a gentle aromatic lift without overpowering.
- Onion powder (1 teaspoon): Adds a subtle, savory backbone to the filling.
- Salt and pepper to taste: Season to your liking for the perfect balance of flavors.
- Refrigerated pie crusts (2 packages, 14 oz each): Ready-made crusts save you time and guarantee a flaky, golden finish.
- Egg (1, beaten): Brushing the tops before baking ensures a shiny, irresistible crust.
How to Make Muffin Tin Chicken Pot Pies
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Give your 12-cup muffin tin a light greasing with nonstick spray or a touch of butter—this ensures those gorgeous little pies come out easily and intact once they’re baked.
Step 2: Mix the Creamy Filling
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, plus a generous pinch of salt and pepper. Stir everything together until the mixture is smooth and the chicken and veggies are evenly coated. It should look creamy and colorful, with every bite promising a little bit of everything!
Step 3: Cut Out the Pie Crusts
Roll out your refrigerated pie crusts on a lightly floured surface. Using a round cutter (about 4 inches in diameter), cut 12 circles for the bottom crusts. Then, cut 12 slightly smaller circles (about 2 1/2 inches) for the tops. If you don’t have the exact cutters, a glass or bowl works perfectly in a pinch!
Step 4: Line the Muffin Tin
Carefully press the larger pie crust circles into each muffin cup, pressing gently up the sides to form a neat little shell. Don’t worry if the edges are a bit rustic—think of them as extra-crispy bonus bites!
Step 5: Fill the Pies
Spoon the chicken and vegetable mixture evenly into each prepared crust, filling them almost to the top. It’s okay if the filling is slightly heaping—these pies are meant to be generous and hearty.
Step 6: Add the Tops and Seal
Place the smaller dough circles over each filled cup. Use your fingers or a fork to gently press and seal the edges with the bottom crust, locking in all that creamy goodness. Don’t forget to cut a small slit or two in the top of each pie to let steam escape as they bake.
Step 7: Egg Wash and Bake
Brush the tops of each pot pie with the beaten egg. This simple step transforms the crusts into a beautiful, glossy golden brown finish. Pop the muffin tin into the oven and bake for 25 to 30 minutes, until the pies are bubbling and the crusts are irresistibly crisp and golden.
Step 8: Cool and Serve
Let your Muffin Tin Chicken Pot Pies cool in the tin for a few minutes before carefully running a knife around the edge and lifting them out. Serve them warm and watch how quickly they disappear!
How to Serve Muffin Tin Chicken Pot Pies
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a lovely pop of color and a hint of freshness to your Muffin Tin Chicken Pot Pies. For an extra-special touch, a little cracked black pepper or a pinch of flaky sea salt right before serving brings out the flavors beautifully.
Side Dishes
Pair these mini pot pies with a crisp green salad tossed in a lemony vinaigrette to cut through the richness, or serve them alongside roasted green beans or steamed broccoli for a wholesome, well-rounded meal. For a cozy, comforting touch, a bowl of creamy mashed potatoes or some sweet applesauce on the side is always a hit.
Creative Ways to Present
Arrange your Muffin Tin Chicken Pot Pies on a big platter for family-style sharing, or nestle them into individual ramekins for a dinner party-worthy presentation. For lunchboxes or picnics, wrap them up in parchment paper and tuck them into a basket—they’re just as delicious at room temperature!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, allow your Muffin Tin Chicken Pot Pies to cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to three days, staying just as tasty and flaky as the day you baked them.
Freezing
These pot pies freeze beautifully, making them a fantastic meal-prep option. Once baked and cooled, wrap each pie individually in plastic wrap and store them in a freezer bag or container. They’ll keep well for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To bring your Muffin Tin Chicken Pot Pies back to life, simply pop them into a 350°F (175°C) oven for 10 to 15 minutes, or until heated through and crisped up. If you’re in a hurry, a quick zap in the microwave works too, though the crust will be softer.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! If you love making your own pie dough, go for it—the results will be even more buttery and delicious. Just roll it out to the same thickness and cut as directed.
What other vegetables can I use?
Feel free to use whatever frozen or fresh veggies you have on hand. Diced potatoes, green beans, or even chopped spinach all work beautifully in Muffin Tin Chicken Pot Pies.
Can I make these ahead for a party?
Yes! You can assemble the pies in advance and keep them covered in the fridge for up to a day before baking. Bake just before serving for the crispiest crust.
Are Muffin Tin Chicken Pot Pies good for kids?
Kids absolutely love these mini pies! They’re the perfect size for little hands, and you can sneak in all sorts of vegetables without complaint.
Can I make a vegetarian version?
Definitely—just swap the chicken for extra veggies or cooked potatoes, and use cream of mushroom or celery soup instead. The method stays the same!
Final Thoughts
If you’re looking for a dish that’s comforting, crowd-pleasing, and endlessly adaptable, you simply have to try Muffin Tin Chicken Pot Pies. They’re a joy to make, even more fun to eat, and sure to become a regular on your dinner table. Give them a whirl—you’ll be hooked after the very first bite!
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Muffin Tin Chicken Pot Pies Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, featuring a flaky pie crust filled with a creamy mixture of chicken, vegetables, and savory seasonings. Perfectly portioned in a muffin tin, these individual pies bake to golden perfection, making them ideal for family dinners or casual gatherings.
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
- 2 packages (14 oz each) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded or diced cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir everything until well incorporated.
- Prepare the Crusts: Roll out the refrigerated pie crusts on a clean surface. Using a round cutter or a glass, cut 12 larger circles about 4 inches in diameter for the bottoms and 12 smaller circles about 2.5 inches in diameter for the tops.
- Line Muffin Tin: Press each larger pie crust circle firmly into each muffin cup, covering the bottom and sides to create a crust shell.
- Add Filling: Spoon the prepared chicken and vegetable mixture evenly into each crust-lined muffin cup, filling them generously but without overflowing.
- Top and Seal: Place a smaller dough circle on top of each filled muffin cup. Press the edges gently to seal the top and bottom crusts together. Cut small slits in the top crusts to allow steam to escape during baking.
- Egg Wash and Bake: Brush the tops of each mini pot pie with the beaten egg to give a golden, glossy finish. Bake in the preheated oven for 25-30 minutes or until the crusts are golden brown and the filling is bubbling.
- Cool and Serve: Allow the pies to cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy the comforting, savory flavors.
Notes
- You can substitute the frozen mixed vegetables with any favorite vegetables like green beans or mushrooms.
- Use leftover rotisserie chicken or baked chicken breasts for convenience.
- If you prefer a crispier crust, brush both the top and sides of the crust with egg wash before baking.
- These pot pies can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking cold pies.
- To freeze, bake the pies first, cool completely, then wrap tightly and freeze. Reheat in the oven at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
