Name: Muffin Tin Chicken Pot Pies for Cozy Comfort Food Cravings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: store-bought pie crust (Use for quick prep or make your own for a personal touch.); 2 cups chicken breast (Cubed; feel free to use leftover cooked chicken.); ¾ cup carrots (Adds sweetness and color; fresh or frozen both work.); ¾ cup potato (Offers heartiness; sweet potatoes are a tasty substitute.); ¾ cup green beans (Cut into 1 or 2-inch pieces; frozen works well too.); ⅓ cup butter (Adds richness; olive oil is a lighter option.); ⅓ cup onion (Provides aromatic depth; substitute with shallots if desired.); ½ cup corn (Brings sweetness and crunch; fresh or frozen works.); ⅓ cup all-purpose flour (Acts as a thickening agent; gluten-free flour can replace it.); ½ tsp salt (Essential seasoning; adjust to taste.); ¼ tsp black pepper (Essential seasoning; adjust to taste.); 2 cups chicken broth (Base for the creamy filling; use vegetable broth for vegetarian option.); 1 to 1½ cups milk (Gives creaminess; use cream or non-dairy alternatives if needed.)

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As I rummaged through my fridge one chilly evening, I stumbled upon the perfect medley of leftovers—roasted chicken, vibrant vegetables, and a half-opened pie crust. That’s when the idea for my Muffin Tin Chicken Pot Pies sparked! These adorable, individual-sized meals are not just quick to prepare but also an excellent way to make use of what you already have on hand. The flaky crust encasing a creamy, savory filling warms the soul, making them a delightful comfort food that’s sure to please everyone at the dinner table. Plus, they are freezer-friendly, so you can whip up a batch and enjoy them on busy weeknights! Ready to create your own mini masterpiece? Let’s dive into the recipe!

Why are Muffin Tin Chicken Pot Pies irresistible?

Comforting, bite-sized goodness: These Mini Muffin Tin Chicken Pot Pies offer the ultimate cozy meal experience, perfect for those chilly nights when comfort food is a must.

Versatile and fun: Customize by using leftover chicken or different veggies, making each batch uniquely delicious.

Quick assembly: With convenient pre-made dough options, these pot pies come together in a snap.

Perfect for meal prep: Whip up a large batch and freeze them for busy weeknights, giving you homemade goodness ready to go.

Great for sharing: Ideal for family gatherings or casual dinners; everyone can grab their own pie!

Experience the joy of making these delightful pot pies alongside Hawaiian Crockpot Chicken or pair with a fresh salad, like our Thai Chicken Salad.

Muffin Tin Chicken Pot Pie Ingredients

For the Pie Crust

Pie Crust – Use store-bought dough for quick prep or make your own for a personal touch.

For the Filling

Chicken Breast – Provides the main protein; feel free to use leftover cooked chicken to save time.
Carrots (¾ cup) – Adds sweetness and color; fresh or frozen both work beautifully.
Potato (¾ cup) – Offers heartiness to the filling; sweet potatoes are a tasty substitute for a healthier twist.
Green Beans (¾ cup) – Enhance texture and flavor; cut into 1 or 2-inch pieces, and frozen works well too.
Butter (⅓ cup) – Adds richness to the sauce; olive oil is a great alternative for a lighter option.
Onion (⅓ cup) – Provides aromatic depth; substitute with shallots if you prefer a milder flavor.
Corn (½ cup) – Brings sweetness and crunch; fresh or frozen corn can be used based on availability.
All-Purpose Flour (⅓ cup) – Acts as a thickening agent for the sauce; gluten-free flour can replace it if needed.
Salt (½ tsp) & Black Pepper (¼ tsp) – Essential seasonings; adjust to taste for a customized flavor profile.
Chicken Broth (2 cups) – The base of the creamy filling; use vegetable broth for a vegetarian option.
Milk (1 to 1½ cups) – Gives creaminess to the sauce; cream or non-dairy alternatives can be used for lactose-intolerance.

Experience the delightful flavors of Muffin Tin Chicken Pot Pies that warm the heart and satisfy cravings!

Step‑by‑Step Instructions for Muffin Tin Chicken Pot Pies

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature ensures that your Muffin Tin Chicken Pot Pies will have a beautifully golden and flaky crust. While the oven heats, gather your muffin tin and prepare your other ingredients to streamline the process.

Step 2: Prepare the Filling
In a medium saucepan, combine cubed chicken, carrots, potatoes, and green beans. Pour in the chicken broth until the vegetables are submerged. Bring the mixture to a boil over medium-high heat and cook for about 15 minutes until the veggies are tender. This creates a flavorful base for your pot pie filling.

Step 3: Make the Sauce
In another skillet, melt the butter over medium heat, then add the diced onions. Sauté for about 5 minutes or until the onions turn translucent and fragrant. Sprinkle in the flour, salt, and pepper, stirring to create a roux. Slowly whisk in the chicken broth and milk, continuing to cook until the sauce thickens, around 5–7 minutes.

Step 4: Combine Mixtures
Once your sauce is thick and creamy, combine it with the chicken and vegetable mixture from the saucepan. Stir well, ensuring all ingredients are evenly coated. If necessary, adjust the consistency by adding a little more broth or milk, creating a delicious filling for your Muffin Tin Chicken Pot Pies.

Step 5: Prepare the Crust
Roll out your pie dough on a lightly floured surface. Using a round cutter, cut circles large enough to fit into your muffin tin, leaving a slight overhang. This forms the base of your pot pies, providing a flaky crust that will encase the delicious filling.

Step 6: Fill the Muffin Tins
Carefully line each muffin tin cup with the dough rounds, pressing them gently into the sides. Fill each dough-lined cup generously with the chicken mixture, making sure not to overfill. This ensures that all the goodness is encased while allowing the tops to puff nicely during baking.

Step 7: Add the Top Crust
Cut out additional dough circles for the top crusts. Place them on each filled muffin cup, sealing the edges by pressing them together. If you’d like, brush the tops with an egg wash for a golden finish. This step adds a beautiful sheen that enhances the presentation of your Muffin Tin Chicken Pot Pies.

Step 8: Bake the Pot Pies
Place the muffin tin in the preheated oven and bake for approximately 30 minutes. Keep an eye on them as they bake; you want the tops to turn golden brown and the filling to bubble slightly. Once done, remove from the oven and let cool for a few minutes before serving.

Make Ahead Options

These Muffin Tin Chicken Pot Pies are ideal for meal prep! You can prepare the filling (chicken, veggies, and sauce) up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain freshness. For best results, you might want to par-bake the crusts in the muffin tin for about 5-10 minutes before adding the filling, which helps prevent sogginess. When you’re ready to serve, simply fill the prepped crusts with the refrigerated filling, top them with the second layer of dough, and bake as directed. This ensures every bite is just as delicious and comforting as if freshly made, saving you precious time on busy weeknights!

Expert Tips for Muffin Tin Chicken Pot Pies

Parchment Paper: Line the muffin tin with parchment paper for easier release and cleanup. It helps prevent sticking and keeps your pies intact!
Watch the Filling: Avoid overfilling your pies to prevent messy spills. Leave a little space at the top to allow the filling to expand during baking.
Cool Before Serving: Let the pot pies cool for a few minutes after baking. This helps the filling set slightly, making them easier to eat without oozing everywhere.
Customize the Filling: Don’t hesitate to switch up ingredients. Using leftover veggies or proteins makes for delicious, unique Muffin Tin Chicken Pot Pies each time!
Egg Wash Option: Brush the top crusts with an egg wash for a shiny, golden finish. This adds a lovely touch and enhances the presentation of your comforting dish.

Muffin Tin Chicken Pot Pies: Delicious Variations

Feel free to let your creativity shine and customize these pot pies with simple tweaks that will elevate your dish!

Dairy-Free: Swap milk and butter for non-dairy alternatives like almond milk and coconut oil, keeping the flavor creamy and delicious.
Gluten-Free: Use gluten-free pie crust and flour for a delightful variation that everyone can enjoy without worry. It maintains the comforting essence while catering to dietary needs.
Veggie-Packed: Toss in seasonal vegetables like zucchini or bell peppers for an extra color and nutrients. This makes each bite a rainbow of flavors.
Herb-Infused: Add fresh herbs such as thyme or rosemary to the filling for a fragrant twist. Just a sprinkle elevates the entire dish to gourmet status!
Spicy Kick: Incorporate jalapeños or a dash of cayenne pepper to bring a warming spice to the filling. It adds an exciting dimension to the comforting experience.
Cheesy Goodness: Sprinkle cheese like cheddar or mozzarella between the layers before sealing with the top crust. The ooey-gooey cheese will melt into the filling for added richness.
Turkey Substitute: Use leftover turkey instead of chicken for a festive variation—perfect for those post-holiday meals that need a little love!

Try these variations and make these Muffin Tin Chicken Pot Pies your own. They pair wonderfully with a refreshing side like our Chicken Thighs and Potatoes or a vibrant plate of Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch. Enjoy the fun of cooking!

How to Store and Freeze Muffin Tin Chicken Pot Pies

Fridge: Store baked muffin tin chicken pot pies in an airtight container for up to 3 days. To enjoy them later, simply reheat in the oven for the best texture.

Freezer: These pot pies freeze beautifully! Place cooled, baked pies in a freezer-safe container or wrap them individually in plastic wrap. They’ll stay fresh for up to 2–3 months.

Reheating: When ready to enjoy, reheat frozen muffin tin chicken pot pies in a preheated oven at 350°F (175°C) for about 25–30 minutes, until heated through. This method keeps the crust flaky and delicious.

What to Serve with Mini Muffin Tin Chicken Pot Pies

Dive into a world of flavor by complementing these comforting little gems with delightful side dishes and beverages that enhance your meal experience.

Simple Green Salad: A crisp salad with a tangy vinaigrette balances the richness of the pot pies, refreshing your palate with every bite.
Garlic Breadsticks: These warm and buttery breadsticks add a satisfying crunch that pairs beautifully with the creamy filling of the pies. Dip them into the sauce for an extra treat!
Steamed Broccoli: The vibrant green of steamed broccoli not only brightens your plate but also offers a nutritious contrast to the hearty pot pies, making for a well-rounded meal.
Cranberry Sauce: A spoonful of tart cranberry sauce adds a delightful zing that offsets the creaminess of the pot pies, bringing a festive touch to your dinner.
Crispy Roasted Potatoes: With their golden crust and fluffy interior, roasted potatoes provide a comforting, hearty side that echoes the flavors of the pot pies, fulfilling any craving for comfort food.
Chardonnay: A chilled glass of Chardonnay perfectly complements the flaky crust and rich filling, while its buttery notes enhance the savory experience of your muffin tin chicken pot pies.
Chocolate Chip Cookies: End your meal on a sweet note! Soft, chewy cookies offer a delightful contrast to the savory pot pies, making for a cherished family favorite dessert.

With these serving suggestions, your Mini Muffin Tin Chicken Pot Pies will shine even brighter on the dining table!

Muffin Tin Chicken Pot Pies Recipe FAQs

What type of pie crust should I use for Muffin Tin Chicken Pot Pies?
Absolutely! You can use store-bought dough for convenience or make your own for a personal touch. If you’re short on time, pre-made pie crust or puff pastry works wonderfully. Just make sure it’s well-chilled before handling for the best results.

How should I store leftover Muffin Tin Chicken Pot Pies?
To keep your baked pot pies fresh, store them in an airtight container in the fridge for up to 3 days. Just reheat them in the oven for a few minutes to regain their crispy texture. They taste just as delicious as when they were freshly baked!

Can I freeze Muffin Tin Chicken Pot Pies?
Definitely! These pot pies freeze beautifully. After baking, let them cool completely, then place them in a freezer-safe container or wrap them individually in plastic wrap. They can be frozen for up to 2–3 months. When you’re ready, simply reheat in a 350°F oven for 25–30 minutes until warmed through.

What if my filling is too runny?
If your filling turns out too soupy, no worries! You can thicken it by adding a bit more flour. Here’s how: In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of cold water to create a slurry. Slowly stir this into your pot pie filling over low heat until it thickens to your desired consistency.

Are these pot pies safe for kids and pets?
These mini chicken pot pies are safe for kids, as they are made with wholesome ingredients. However, be cautious with pets; avoid giving them any pies containing onion, garlic, or excessive salt which can be harmful to animals. Always best to check with your vet regarding specific dietary concerns.

What’s the best way to customize the filling for my Muffin Tin Chicken Pot Pies?
The more the merrier! Feel free to use any leftover meats or vegetables you have on hand. You might even try different combinations like diced turkey for a festive twist or add seasonal veggies like mushrooms or spinach for added nutrition. Cooked bacon can also add a nice savory touch!