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
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
- 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
