These Easy Mini Muffin Tin Chicken Pot Pies are adorable and packed with yummy flavors! Using tender chicken, fresh veggies, and a flaky crust, they’re a perfect bite-sized treat.
I love making these when I have leftovers! They’re fun to share with friends or save for lunch. Plus, everyone loves a mini pie, right? Who can resist one of those cuties? 🥧
Key Ingredients & Substitutions
Cooked Chicken: You can use leftover rotisserie chicken for ease. It saves time and adds flavor! If you’re vegetarian, try chickpeas or a plant-based chicken alternative to keep the dish hearty.
Frozen Mixed Vegetables: I recommend using a mix that includes peas and carrots for that classic pot pie taste. If you prefer fresh veggies, diced carrots and green beans work well. You could also add corn for sweetness.
Onion: Yellow onions are my pick for their mild flavor. However, if you’re short on time, dried onion flakes can substitute. Just rehydrate them in the broth before cooking.
Pie Crusts: The refrigerated kind is super convenient! If you’re feeling adventurous, you could make your own crust with flour and butter for a flakier texture. Whole wheat crust is a healthier option too!
How Do I Make Sure My Pie Crusts Don’t Stick?
To prevent sticking, greasing the muffin tin is essential! Here’s how to do it right:
- Use non-stick cooking spray or a light coat of melted butter to grease each muffin cup thoroughly.
- After baking, allow the pies to cool for about 5 minutes in the tin. This helps them firm up.
- Run a butter knife around the edges if needed, which can help release them easily!
Following these tips will make sure your mini pies pop right out, ready to be served!
Easy Mini Muffin Tin Chicken Pot Pies
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1/3 cup finely chopped onion
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
For The Crust:
- 1 package refrigerated pie crusts (usually 2 crusts per package)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes to bake, so in total, you’ll need roughly 40 minutes. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a mini muffin tin to ensure your delicious pot pies don’t stick. A quick spray with non-stick cooking spray or a brush of melted butter will do the trick!
2. Making the Filling:
In a medium saucepan, melt the butter over medium heat. Once melted, add the finely chopped onions and cook for about 3-4 minutes, until they’re nice and soft. Next, stir in the flour and cook for 1-2 minutes until it’s lightly golden, creating a roux.
3. Adding Liquid and Seasoning:
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and starts to simmer. This should take just a few minutes. Now, add in the garlic powder, dried thyme (if you’re using it), and season with salt and pepper. Give it a good stir!
4. Mix in the Chicken and Veggies:
Remove the mixture from the heat and fold in the cooked chicken and thawed mixed vegetables. Let the filling cool slightly as you roll out the pie crusts.
5. Preparing the Crusts:
Roll out the refrigerated pie crusts. Using a round cutter or a glass, cut out small circles about 2-3 inches in diameter. These will line each mini muffin cup, so aim for enough circles to cover the bottom and top!
6. Assembling the Pot Pies:
Press each pie crust circle into the greased mini muffin tins to form little cups. Spoon the chicken filling into each crust until they’re almost full. Then, cover with another crust circle and press the edges together to seal. Remember to cut a small slit on top of each pie to let the steam escape.
7. Baking to Perfection:
Brush the tops with beaten egg for a nice golden finish. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
8. Cooling and Serving:
Once baked, take the muffin tin out of the oven and let the mini pies cool for a few minutes. Carefully remove them from the tin and serve warm. Enjoy these delightful mini chicken pot pies as a snack, appetizer, or even a fun meal!
These mini pie bites make a perfect appetizer, snack, or kid-friendly meal!
Frequently Asked Questions (FAQ)
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey makes a great substitute for chicken and adds a unique flavor. Just shred or dice it in the same way you would with chicken.
How Can I Make This Recipe Vegetarian?
To make these pot pies vegetarian, simply replace the chicken with a plant-based protein like chickpeas or lentils. Use vegetable broth instead of chicken broth, and ensure all vegetables are suitable for your diet.
What Should I Do if My Filling Is Too Runny?
If you find the filling is too runny, you can thicken it by simmering it for a bit longer to reduce excess liquid. You could also mix a teaspoon of cornstarch with a tiny bit of water and stir it into the filling while it’s on the heat until thickened.
Can I Freeze Mini Chicken Pot Pies for Later?
Yes! These mini pot pies freeze well. After baking and cooling, you can wrap them individually in plastic wrap or store them in an airtight container. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes or until warmed through.
