Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.