Muffin Tin Chicken Pot Pies

Are you craving a creamy, flavorful dish that’s ready in a flash? Look no further than Muffin Tin Chicken Pot Pies! These delightful bite-sized wonders combine everything you love about a traditional chicken pot pie but with a fun twist—perfect for family dinners or a cozy gathering with friends. Fun fact: muffin tin recipes have skyrocketed in popularity, and for a good reason! They allow for portion control while making mealtime incredibly enjoyable. Not only do these pot pies come together quickly, but they also offer a comforting, nostalgic taste that brings back memories of home-cooked meals. Forget about slaving over a hot stove; this recipe will prove that the best things come in small packages! If you love easy recipes like our Mini Lasagna Cups, you’re in for a real treat. Get ready to fill your kitchen with delightful aromas and impress your loved ones with this fabulous dish!

What are Muffin Tin Chicken Pot Pies?

So, you might be wondering—why the peculiar name “Muffin Tin Chicken Pot Pies”? Well, it’s all about those trusty muffin tins that have become essential kitchen tools for bakers and cooks alike! Named after their baking vessel, these mini pot pies are designed to create perfectly portioned servings that are not only adorable but also finger-lickin’ good. Isn’t it funny how we often dismiss the importance of a good muffin tin? It just goes to show that sometimes the simplest tools make the biggest difference! They say, “The way to a man’s heart is through his stomach,” and with these savory little pies, you’ll definitely win over everyone at the table. Don’t just take our word for it; give this recipe a try, and see the magic unfold!

Why You’ll Love These Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies burst with flavor and comfort, making them the perfect choice for any occasion. Let’s break down why they’re such a hit!

1. Delicious Layers of Flavor: Filled with tender chicken, mixed vegetables, and a creamy sauce, these little pies pack a delicious punch. Every bite is like a warm hug on a chilly day!
2. Budget-Friendly Meal: Making your own Chicken Pot Pies is not only tasty but a great way to save money. Using leftovers or pantry staples, you can whip these up without breaking the bank.
3. Versatile and Customizable: You can easily tailor these pies to your family’s preferences by adding different vegetables or proteins. Want a vegetarian version? Go for it! There’s no end to the delicious combinations you can create.

If you enjoy the heartiness of our Chicken Pot Pie, you’ll definitely want to add this muffin tin version to your recipe repertoire! So why wait? Let’s jump into this crowd-pleasing recipe.

How to Make Muffin Tin Chicken Pot Pies

Quick Overview

Creating Muffin Tin Chicken Pot Pies is a breeze! In just about 30 minutes, you’ll have a delightful chicken pot pie that will make your taste buds sing. The best part? Each pie has a crispy, flaky crust that perfectly cradles a rich, creamy filling. With minimal prep and simple ingredients, this recipe is ideal for busy weeknights and will quickly become a family favorite.

Key Ingredients for Muffin Tin Chicken Pot Pies:

• 1 tablespoon olive oil
• 1 cup cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/4 cup onion, finely chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (two 9-inch rounds)

Step-by-Step Instructions:

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures a nice, crispy crust!
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
3. Mix in the Chicken and Veggies: Stir in the shredded chicken and frozen mixed vegetables. Allow them to cook together for a few minutes.
4. Add the Creamy Sauce: Pour in the chicken broth and heavy cream. Sprinkle in the garlic powder, thyme, salt, and pepper. Let it simmer gently for about 5 minutes until it starts to thicken.
5. Prepare the Crusts: While the filling is cooling, roll out the pie crust and cut out circles large enough to fit into your muffin tin (about 4-5 inches in diameter).
6. Fill the Muffin Tins: Gently place the crust circles into each muffin tin cup. Fill with the creamy chicken mixture until just full.
7. Top with More Crust: Using smaller circles of dough, cut out tops for the pies and place them on each filled cup. You can crimp the edges for a fancier look if you like!
8. Bake to Perfection: Bake in the preheated oven for 18-20 minutes until golden brown. Let cool slightly before removing them from the tin.
9. Serve and Enjoy: Dig in while they’re warm, and watch them disappear!

What to Serve Muffin Tin Chicken Pot Pies With

Looking to enhance your meal? Pair these delightful Muffin Tin Chicken Pot Pies with a refreshing green salad topped with a zesty vinaigrette for a lighter touch. You can also serve them alongside some buttery mashed potatoes for an indulgent feast. For beverages, why not enjoy a crisp lemonade or a chilled iced tea? Each option will beautifully complement the savory flavors of your pot pies!

Top Tips for Perfecting Muffin Tin Chicken Pot Pies

1. Make It Your Own: Feel free to experiment with different vegetables or proteins like turkey or even tofu for a vegetarian twist.
2. Watch the Bake Time: Ovens can vary, so keep an eye on your pot pies during baking. If they start to brown too quickly, cover them with foil.
3. Sturdy Crust: Ensure your pie crust is chilled for easier handling and better flaky texture.
4. Avoid Overfilling: When adding the filling, don’t overfill; leave a little space for the top crust to rise while baking.

Storing and Reheating Tips

Got leftovers? No problem! Store any uneaten Muffin Tin Chicken Pot Pies in an airtight container in the refrigerator for up to three days. To enjoy them again, simply reheat in a 350°F (175°C) oven for about 10 minutes, or until heated through. Alternatively, you can freeze them before baking; just pop them into the oven from frozen, adding a few extra minutes to the bake time.

Muffin Tin Chicken Pot Pies are not only a delicious meal but also a great way to gather around the table, share stories, and create lasting memories. So why not give this recipe a try today? You just might discover your new go-to weeknight dinner!

Muffin Tin Chicken Pot Pies

Delightful bite-sized chicken pot pies that combine everything you love about a traditional recipe with a fun twist, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling

• 1 tablespoon olive oil
• 1 cup cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/4 cup onion, finely chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• to taste salt and pepper

Crust

• 1 package refrigerated pie crusts (two 9-inch rounds) (about 4-5 inches in diameter)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) for a crispy crust.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the shredded chicken and frozen mixed vegetables, cooking together for a few minutes.
4. Add the chicken broth and heavy cream, sprinkling in garlic powder, thyme, salt, and pepper. Let it simmer for about 5 minutes until thickened.
5. Roll out the pie crust and cut circles large enough for the muffin tin.
6. Place the crust circles into the muffin tin cups and fill with the creamy chicken mixture.
7. Cut out smaller circles of dough for the tops and place them on each filled cup, crimping edges if desired.
8. Bake for 18-20 minutes until golden brown. Let cool slightly before removing from the tin.
9. Serve warm and enjoy!

Notes

Feel free to customize the fillings with your choice of vegetables or proteins. Watch for browning during baking; cover with foil if necessary. Store leftovers in an airtight container for up to three days or freeze before baking.