Go Back

Muffin Tin Chicken Pot Pies

Deliciously comforting mini chicken pot pies made in muffin tins, perfect for family gatherings and using up leftovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed vegetables (carrots, peas, corn, etc.)
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
For the Crust
  • 1 package refrigerated pie crusts (or your favorite homemade crust)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, sauté the onions and celery until soft, about 5 minutes.
  3. Add the mixed vegetables and cook for an additional 2-3 minutes.
  4. Stir in the cooked chicken, garlic powder, thyme, salt, and pepper. Pour in the chicken broth and bring to a simmer for about 5 minutes until slightly thickened.
  5. Add the heavy cream and mix well; remove from heat.
Assembly
  1. Roll out the pie crust and cut out circles to fit your muffin tin. You’ll need a top and a bottom for each pie.
  2. Place a crust in each muffin cup followed by a generous scoop of the chicken filling, then cover with a second crust, sealing the edges.
  3. Cut a small slit in the top crust for steam to escape.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
  2. Let them cool for a few minutes before serving.

Notes

Tip: To add variety, feel free to swap in other veggies like mushrooms or bell peppers. For dietary restrictions, consider using gluten-free pie crusts or making a biscuit topping instead.