Description
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
- 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
Instructions
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.
Notes
Serving Suggestions
- 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.
