If you’re craving a cozy, comforting meal that feels like a warm hug on a plate, this Muffin Tin Chicken Pot Pies Recipe is exactly what you need. Imagine perfectly flaky mini pot pies with tender chicken, vibrant mixed vegetables, and that creamy, flavorful filling all baked into charming individual portions that are as fun to eat as they are delicious. They’re ideal for family dinners, potlucks, or anytime you want to wow with a classic made easy and irresistible.
Ingredients You’ll Need
This Muffin Tin Chicken Pot Pies Recipe shines because of its straightforward, wholesome ingredients. Each one plays a pivotal role in the taste, texture, and color, creating a harmonious little pie you’ll want to make again and again.
- 2 cups cooked chicken: Use shredded or diced chicken for tender, protein-packed bites in every pie.
- 1 cup frozen mixed vegetables: A colorful mix of peas, carrots, and corn add sweetness, texture, and nutrients.
- 1 can (10.5 oz) cream of chicken soup: This creamy base binds the filling and packs savory flavor throughout.
- 1/2 cup milk: Helps thin the soup slightly for a luscious, spoonable filling.
- 1 teaspoon garlic powder: Adds warm, aromatic depth without overpowering the other flavors.
- 1 teaspoon onion powder: Complements the garlic with subtle savory notes.
- Salt and pepper to taste: Essential seasonings that enhance every component.
- 2 packages (14 oz each) refrigerated pie crusts: Easy-to-use dough provides the flakiest, buttery crust every time.
- 1 egg, beaten: Brushed on top for a gorgeous golden finish and shiny crust.
How to Make Muffin Tin Chicken Pot Pies Recipe
Step 1: Prepare Your Oven and Equipment
Start by preheating your oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin. This ensures your mini pies won’t stick and come out perfectly shaped every time.
Step 2: Mix the Filling
In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s evenly mixed and ready to fill those pie shells.
Step 3: Cut the Pie Crusts
Roll out your refrigerated pie crusts and carefully cut 12 circles approximately 4 inches in diameter for the pie bottoms, and 12 smaller circles around 2 1/2 inches for the tops. This size difference helps you seal the edges neatly later on.
Step 4: Assemble the Bottom Crusts
Press the larger pie crust circles gently into the muffin tin cups, making sure they cover both the bottom and sides completely to hold all that delicious filling.
Step 5: Add the Filling
Spoon the chicken mixture evenly into each crust-lined muffin cup. Be generous but leave a little space at the top for the top crust to seal in the goodness.
Step 6: Seal the Pies with the Tops
Place the smaller dough circles over the filled cups, pressing the edges firmly to seal. Don’t forget to cut small slits in the tops to allow steam to escape during baking, so your crust stays crisp and prevents any messy overflow.
Step 7: Finish and Bake
Brush the tops with the beaten egg; this little touch gives the pies an irresistible golden-brown color and a slight gloss that’s super inviting. Bake the pies for 25 to 30 minutes until the crust is beautifully golden and flaky.
Step 8: Cool and Serve
Once baked, allow the pies to cool for a few minutes in the tin before carefully removing them. This resting time helps the filling settle so it won’t spill out when you take the first bite.
How to Serve Muffin Tin Chicken Pot Pies Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme over the pies right before serving to add a pop of color and fresh herbal aroma that complements the creamy chicken filling perfectly.
Side Dishes
Serve these mini pot pies alongside a crisp mixed greens salad or roasted seasonal vegetables to balance the richness and make the meal feel even more special and complete.
Creative Ways to Present
Arrange the Muffin Tin Chicken Pot Pies Recipe on a rustic wooden board or a bright ceramic platter with small dipping bowls of tangy cranberry sauce or Dijon mustard for added flavor twists. Each little pie is both an eye-catching and deliciously portable treat.
Make Ahead and Storage
Storing Leftovers
Put any leftover Muffin Tin Chicken Pot Pies in an airtight container and refrigerate. They stay fresh for up to three days, making them perfect for quick lunches or snacks.
Freezing
You can freeze these mini pies either before or after baking. To freeze before baking, assemble them and freeze on a tray before transferring to a freezer bag; bake straight from frozen, adding a few extra minutes. For already baked pies, freeze individually wrapped to maintain crispness.
Reheating
Reheat refrigerated or thawed pies in the oven at 350°F (175°C) for 10-15 minutes to restore that perfect flaky crust and warm filling. Avoid microwaving if possible, as the crust may get soggy.
FAQs
Can I use homemade pie crust instead of refrigerated crusts?
Absolutely! Homemade pie crust adds a lovely personalized touch and can make the pies even flakier and more flavorful if you prefer to bake from scratch.
What if I don’t have cream of chicken soup?
You can substitute with a homemade white sauce seasoned with chicken broth, garlic powder, onion powder, and a bit of flour to thicken it. It’s fresh and just as creamy.
Can these be made gluten-free?
Yes, use a gluten-free pie crust and ensure your cream of chicken soup is gluten-free or substitute with a homemade sauce. This recipe is very adaptable!
How long do the pies take to bake?
The Muffin Tin Chicken Pot Pies Recipe usually bakes for about 25 to 30 minutes until golden brown, but ovens vary, so keep an eye on that beautifully golden crust.
Are these pies suitable for freezing and reheating later?
Definitely. These pies freeze beautifully and retain their flavor and texture when reheated properly, making them great for meal prep or busy weeknight dinners.
Final Thoughts
This Muffin Tin Chicken Pot Pies Recipe is a total game changer when you want comfort food with a fun, manageable twist. These adorable personal pot pies are easy to make, delicious every single time, and perfect for sharing or meal prepping. Give this recipe a whirl, and I promise it will become a favorite go-to in your kitchen just like it is in mine!
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Muffin Tin Chicken Pot Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, perfectly portioned in a muffin tin for easy serving. Packed with tender chicken, mixed vegetables, and a creamy filling baked to golden perfection in flaky pie crusts, they make a convenient and delicious meal for any occasion.
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make Filling: In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Cut Pie Crusts: Roll out the pie crusts and use a round cutter to cut 12 circles about 4 inches in diameter for the bottoms and 12 smaller circles about 2 1/2 inches in diameter for the tops.
- Assemble Bottom Crusts: Press the larger dough circles into the muffin tin cups, covering the bottom and sides evenly to form the base.
- Add Filling: Spoon the chicken mixture evenly into each crust-lined muffin cup, filling almost to the top.
- Seal with Top Crusts: Place the smaller dough circles on top of each filled cup and press the edges to seal. Cut small slits in the tops of the dough to allow steam to escape while baking.
- Apply Egg Wash and Bake: Brush the tops of the pies with beaten egg for a golden, glossy finish. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pies to cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!
Notes
- You can use fresh vegetables instead of frozen if preferred; just ensure they are cooked or softened before mixing.
- For a lower-fat option, substitute the cream of chicken soup and milk with a lighter cream soup or use low-fat milk.
- Make sure to let the pot pies cool slightly before removing to avoid breakage or spills.
- These can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Use a sharp knife or kitchen scissors to cut the dough circles to ensure clean edges for better sealing.
