Muffin Tin Chicken Pot Pies

If you’re looking for a hearty, comforting dish that’s perfect for any occasion, these Muffin Tin Chicken Pot Pies are a must-try. Combining flaky pie crusts with a rich and creamy chicken and vegetable filling, these individual pot pies are as convenient as they are delicious. Whether you’re hosting a dinner party, preparing meal preps, or simply satisfying a craving, this recipe will surely impress.

Ingredients

To make these delightful mini pot pies, you’ll need:

• 1 batch of pie crust
• 1 pound skinless, boneless chicken breast halves, cubed
• ¾ cup chopped carrots
• ¾ cup chopped potato
• ¾ cup fresh green beans (cut into 1-2 inch pieces)
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Additional spices to taste (e.g., garlic powder, celery seed)
• 2 cups chicken broth
• 1 to 1½ cups milk

Directions

1. Preheat the Oven
Set your oven to 425°F (220°C) to ensure it’s ready for baking once your pies are assembled.

2. Prepare the Chicken and Vegetables
In a saucepan, combine chicken, carrots, potatoes, and green beans. Add enough chicken broth to cover the ingredients and boil for about 15 minutes. Drain, reserving the broth, and stir in the corn. Set aside.

3. Make the Creamy Sauce
In the same saucepan, melt the butter over medium heat and sauté the chopped onion until soft and translucent. Stir in the flour, salt, pepper, and any additional spices. Gradually add 1¾ cups of the reserved chicken broth and 1 cup of milk, whisking constantly. Simmer over medium-low heat until the mixture thickens. Remove from heat.

4. Combine the Filling
Mix the chicken and vegetable mixture with the creamy sauce. If the filling feels too dry, add more broth and milk one tablespoon at a time until it reaches a gravy-like consistency.

5. Prepare the Dough
Divide the pie crust dough into thirds, then roll out each portion to cut 4 circles. Each circle should be large enough to line a muffin tin cavity with about a ½-inch overhang.

6. Assemble the Pies
Press the dough circles into the muffin tin and generously fill each with the prepared filling. Roll out the remaining dough and cut circles to serve as tops for the pies. Place these over the filling, sealing the edges by pinching them together. Trim any excess dough.

7. Add Finishing Touches
Brush the tops of the pies with an egg wash, milk, or cream for a golden finish. Cut small slits in each pie to allow steam to escape while baking.

8. Bake and Enjoy
Place the muffin tin in the preheated oven and bake for 30 minutes or until the tops are golden brown and crisp. Let the pies cool slightly before serving.

Why You’ll Love Muffin Tin Chicken Pot Pies
These pot pies are not only delicious but also incredibly versatile. You can customize the filling with your favorite vegetables or add herbs and spices to suit your taste. Plus, their individual size makes them perfect for serving at parties or packing for lunches.

Serving and Storage Tips

• Perfect Pairings: Serve these mini pot pies with a fresh green salad, roasted vegetables, or a warm soup like tomato bisque for a complete meal.
• Garnish for Extra Flavor: Sprinkle freshly chopped parsley or thyme on top before serving to add a pop of color and flavor.
• Family-Friendly Meal: These individual pies are perfect for kids and adults alike, offering a mess-free dining experience.

Storage Tips

• Refrigerating Leftovers: Allow the pot pies to cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3-4 days.
• Freezing for Later: To freeze, wrap each pie individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.
• Reheating Tips:
  • From the Refrigerator: Preheat your oven to 350°F (175°C) and warm the pies for about 10-15 minutes, or until heated through.
  • From Frozen: No need to thaw! Bake the frozen pies in a 375°F (190°C) oven for 20-25 minutes or until fully warmed and the crust is crisp.

By following these serving and storage tips, you can enjoy Muffin Tin Chicken Pot Pies fresh or save them for a quick, delicious meal later!

Variations

These Muffin Tin Chicken Pot Pies are already a comforting classic, but you can easily customize them to suit your taste preferences or dietary needs. Here are some creative variations to try:

1. Vegetarian Option

• Swap the chicken for extra vegetables like mushrooms, zucchini, bell peppers, or spinach.
• Use vegetable broth instead of chicken broth for the sauce.
• Add chickpeas or lentils for a protein boost.

2. Turkey Pot Pies

• Replace the chicken with cooked turkey, making this a perfect recipe for using Thanksgiving leftovers.
• Add a sprinkle of dried cranberries or a pinch of sage for a holiday-inspired twist.

3. Creamy Beef Pot Pies

• Substitute chicken with cubed beef or ground beef.
• Add Worcestershire sauce and a touch of tomato paste to the sauce for a savory flavor.

4. Seafood Medley

• Use shrimp, crab meat, or a mixture of seafood for a coastal-inspired version.
• Add a touch of Old Bay seasoning or dill to the creamy sauce for enhanced flavor.

5. Spicy Tex-Mex Pot Pies

• Swap the vegetables for black beans, corn, and diced green chilies.
• Add taco seasoning and shredded cheddar cheese to the sauce.
• Top each pie with a dollop of sour cream or salsa before serving.

6. Gluten-Free Pot Pies

• Use a gluten-free pie crust or substitute with mashed potatoes for a shepherd’s pie-style topping.
• Ensure the flour in the sauce is gluten-free, such as almond flour or a gluten-free flour blend.

7. Kid-Friendly Mini Pizzas

• Use pizza dough instead of pie crust for a fun twist.
• Replace the filling with marinara sauce, mozzarella cheese, and mini pepperoni slices for a pizza-inspired pot pie.

8. Breakfast Pot Pies

• Fill the pies with scrambled eggs, cooked sausage or bacon, and diced hash browns.
• Use a biscuit dough crust for a breakfast-inspired treat.

9. Dairy-Free Pot Pies

• Use dairy-free butter and milk substitutes, such as almond or oat milk, for the creamy sauce.
• Choose a vegan pie crust to complete the dairy-free version.

10. Herb-Infused Gourmet Pies

• Add fresh herbs like rosemary, thyme, or parsley to the sauce for a gourmet flavor profile.
• Mix in a small amount of grated Parmesan cheese for a rich, herbaceous finish.

These variations allow you to take the basic Muffin Tin Chicken Pot Pie recipe and make it your own, ensuring there’s always a new flavor to enjoy!

FAQs

1. Can I use store-bought pie crust for this recipe?
Yes, store-bought pie crust works perfectly for this recipe and saves time. If you prefer homemade, any pie crust recipe will do.

2. What other vegetables can I use?
You can add or substitute vegetables like peas, mushrooms, bell peppers, or sweet potatoes. Frozen mixed vegetables are also a convenient option.

3. Can I make these ahead of time?
Absolutely! You can prepare the filling and crust in advance. Assemble the pies, cover them tightly, and refrigerate for up to 24 hours before baking.

4. How do I prevent the crust from becoming soggy?
Ensure the filling is thick and not overly watery. Pre-baking the bottom crust for a few minutes before adding the filling can also help.

5. Can I freeze unbaked pot pies?
Yes! Assemble the pies but skip the egg wash. Freeze them on a baking sheet, then transfer them to a freezer-safe container. When ready to bake, brush with egg wash and bake directly from frozen, adding 5-10 minutes to the baking time.

6. What can I use instead of chicken?
Turkey, beef, pork, or even tofu work well as substitutes. You can also make a vegetarian version by increasing the vegetable content.

7. How do I reheat leftover pot pies?
Reheat in a 350°F (175°C) oven for about 10-15 minutes for a crisp crust. If using a microwave, cover with a damp paper towel to keep the crust from drying out.

8. Can I use puff pastry instead of pie crust?
Yes, puff pastry is a great alternative. It creates a flakier, lighter crust that pairs beautifully with the creamy filling.

9. How do I make these pot pies gluten-free?
Use a gluten-free pie crust and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch.

10. Can I add cheese to the filling?
Absolutely! Shredded cheddar, mozzarella, or Parmesan cheese can be stirred into the filling for an extra layer of flavor. Sprinkle some on top before sealing the crust for a cheesy surprise.

These FAQs cover everything you need to know to make your Muffin Tin Chicken Pot Pies a success, whether you’re a beginner or a seasoned cook!

Muffin Tin Chicken Pot Pies are a delightful way to enjoy a classic comfort food in a fun, portable format. With their flaky crust and rich filling, they’re sure to become a family favorite. Try this recipe today and experience the cozy, homemade flavors everyone will love!

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