Muffin Tin Chicken Pot Pies – Cozy Comfort in Every Bite

As I pulled a tray of Mini Chicken Pot Pies from the oven, the buttery aroma enveloped my kitchen, instantly transporting me to cozy family dinners that brought warmth and laughter. These delightful little pies, nestled perfectly in muffin tins, are not only super easy to whip up, but they also invite endless customization, making them a fantastic option for using up leftovers. With a flaky crust enveloping a creamy filling of tender chicken and fresh veggies, they’re the epitome of comfort food for those chilly nights. Plus, they’re a hit with both kids and adults alike—dinner’s never been so fun! Are you ready to dive into this delightful mini meal adventure?

Why Are Muffin Tin Chicken Pot Pies Amazing?

Customization Galore: These mini pot pies are perfect for using up leftovers! Add in any proteins or veggies you have on hand for a unique twist each time.

Easy to Make: With basic cooking skills, you can create a delicious meal without spending hours in the kitchen. They’re a great option for a quick weeknight dinner!

Crowd-Pleaser: Kids and adults alike will adore these bite-sized treats filled with comfort. Just watch them disappear at your dinner table!

Flaky, Buttery Crust: The homemade crust offers a delightful crunch, pairing beautifully with the creamy filling for the ultimate comfort food experience—much like our Buffalo Chicken Macaroni.

Make-Ahead Convenience: You can easily freeze these pies, allowing you to bake them whenever the craving strikes. A handy solution for busy evenings!

Muffin Tin Chicken Pot Pies Ingredients

• Get ready to enjoy these delicious, cozy muffins!

For the Flaky Crust

• Pie crust – Provides the flaky and buttery exterior; can substitute with store-bought pie dough for convenience.

For the Filling

• 1 pound skinless, boneless chicken breast halves – The primary protein source; use shredded leftover chicken for quicker prep.
• ¾ cup chopped carrots – Adds sweetness and vibrant color; frozen carrots can be used if fresh are unavailable.
• ¾ cup chopped potato – Contributes heartiness; Yukon gold or Russet potatoes work great, and the skin can be left on for a rustic touch.
• ¾ cup fresh green beans (cut into 1-2 inch pieces) – Adds a fresh crunch; substitute with peas or mixed frozen vegetables if desired.
• ⅓ cup butter – Richness and flavor base; can replace with olive oil or vegetable shortening for a dairy-free option.
• ⅓ cup chopped onion – Adds aromatic flavor; can omit or use shallots for a milder taste.
• ½ cup fresh or frozen corn – Provides sweetness and texture; replace with frozen mixed vegetables if necessary.
• ⅓ cup all-purpose flour – Thickens the filling; opt for a gluten-free flour blend for gluten-sensitive diets.
• ½ teaspoon salt – Enhances all flavors; adjust based on dietary requirements.
• ¼ teaspoon black pepper – For seasoning; feel free to add more to taste.
• Other spices to taste (e.g., garlic, celery seed) – Customize the flavor profile as desired.
• 2 cups chicken broth – The liquid base for the filling; substitute with vegetable broth for a vegetarian option.
• 1 to 1½ cups milk – Adds creaminess to the filling; almond milk or coconut milk can substitute for a dairy-free version.

Whip up these Muffin Tin Chicken Pot Pies, and watch as your family enjoys every comforting bite!

Step‑by‑Step Instructions for Muffin Tin Chicken Pot Pies

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This is crucial for achieving that perfect golden-brown crust on your Muffin Tin Chicken Pot Pies. While the oven heats, gather your muffin tin and all the ingredients, making sure your work area is organized to streamline the cooking process.

Step 2: Prepare the Filling
In a medium saucepan, combine cubed chicken, chopped carrots, diced potatoes, and green beans. Pour in enough chicken broth to cover the ingredients and bring everything to a boil over medium-high heat. Let it boil for 15 minutes, then drain the mixture, reserving about 1¾ cups of the broth for later use. Stir in the corn, allowing the mixture to cool slightly.

Step 3: Make the Sauce
Using the same saucepan, melt ⅓ cup of butter over medium heat, then add the chopped onions, cooking until translucent, about 3-5 minutes. Gradually sprinkle in ⅓ cup of flour, followed by salt and pepper, whisking continuously. Slowly pour in the reserved chicken broth and milk, stirring until the mixture thickens, which should take about 5-7 minutes. This creamy sauce will coat the chicken mixture beautifully.

Step 4: Combine Everything
Once your sauce has thickened, gently fold the chicken and vegetable mixture into the sauce. Stir until every piece is well coated, adjusting the consistency with additional chicken broth or milk as needed for a creamy filling that’s not too runny. Set this flavorful mixture aside as you prepare the crust.

Step 5: Roll Out the Pie Crust
Take your pie crust (store-bought or homemade) and roll it out on a floured surface. Using a round cutter or the rim of a glass, cut out circles that are slightly larger than your muffin tin cups. Make sure to create enough circles for both the bottom and top crusts of your Muffin Tin Chicken Pot Pies to ensure that they are fully covered.

Step 6: Assemble the Pot Pies
Carefully fit the bottom crusts into each muffin cup of your greased or lined muffin tin. Spoon a generous amount of the chicken filling into each crust, filling them up to the top without overflowing. Next, drape the top crust circles over the filling, pinching the edges to seal them well against the lower crusts and prevent any filling from leaking out during baking.

Step 7: Prepare for Baking
If desired, brush the tops of your assembled Muffin Tin Chicken Pot Pies with a beaten egg for a beautiful golden finish. Additionally, make a few small slits in the top crusts to allow steam to escape—this will help achieve a flaky, crispy texture. Now they’re ready to go into the oven!

Step 8: Bake to Perfection
Carefully place the muffin tin in your preheated oven and bake for about 30 minutes, or until the tops are golden brown and flaky. Keep an eye on them; you’ll know they’re done when a delightful aroma fills your kitchen, and the crust looks irresistibly crispy. Let them cool slightly before serving to avoid burning your mouth on the hot filling!

Expert Tips for Muffin Tin Chicken Pot Pies

• Cool the Filling: Let the filling cool slightly before adding it to the crust. This prevents the bottom from getting soggy and keeps your Muffin Tin Chicken Pot Pies crisp.

• Grease the Tin: Always grease your muffin tin or use parchment liners. This ensures easy removal and helps maintain the delicious crust integrity after baking.

• Cut Slits: Make sure to cut slits in the top crust to let steam escape. This keeps the filling from overflowing and allows the crust to bake to a beautiful golden finish.

• Egg Wash Optional: For a shiny appearance, brush the tops with an egg wash before baking. This adds a lovely golden color and enhances the visual appeal of your Muffin Tin Chicken Pot Pies.

• Experiment with Fillings: Don’t hesitate to get creative! Add different veggies or swap chicken for turkey or beef, tailoring the recipe to your family’s taste, ensuring every batch of pot pies is a delight.

How to Store and Freeze Muffin Tin Chicken Pot Pies

• Room Temperature: Best enjoyed fresh, but if necessary, let them cool and store at room temperature for no more than 2 hours.

• Fridge: Place any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness and flavor.

• Freezer: For longer storage, wrap each individual muffin tin chicken pot pie tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 1 month.

• Reheating: To enjoy, reheat frozen pot pies in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through, for best results.

Muffin Tin Chicken Pot Pies Variations

Feel free to unleash your culinary creativity with these delightful twists on your Muffin Tin Chicken Pot Pies!

• Turkey Swap: Replace chicken with turkey for a post-holiday twist using leftover turkey meat—perfectly comforting and thrifty.

• Veggie Medley: Add a variety of vegetables like mushrooms, broccoli, or bell peppers for extra color and nutrition, enhancing the filling with vibrant flavors.

• Biscuit Crust: Instead of traditional pie crust, use biscuit dough for a fluffy, biscuit-topped version—it’s like a cozy hug in every bite!

• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy surprise that mingles beautifully with the creamy filling.

• Creamy Alternative: Swap milk for heavy cream or a dairy-free option like coconut milk for a richer, creamier texture that elevates the flavor profile.

• Cheesy Delight: Stir in shredded cheese—like cheddar or mozzarella—into the filling for a cheesy twist that everyone will rave about, similar to our Buffalo Chicken Macaroni.

• Southwestern Flair: Incorporate black beans, corn, and taco seasoning for a southwestern-style filling that adds a zesty twist to your pot pies.

• Sweet Potato Swap: Substitute diced potatoes for sweet potatoes for a touch of sweetness and a boost in nutrition—perfect for health-conscious family meals!

Make Ahead Options

These Muffin Tin Chicken Pot Pies are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance by cooking the chicken and vegetables, then combining them with the sauce, and storing it in an airtight container in the refrigerator. When you’re ready to serve, simply roll out the crust, assemble the pot pies, and bake as directed for fresh, aromatic mini pies. To maintain quality, ensure the filling is cooled before adding it to the crust, preventing a soggy base. This make-ahead method saves time on busy weeknights while giving you delicious homemade comfort food that tastes just as delightful as when freshly baked!

What to Serve with Muffin Tin Chicken Pot Pies

Cozy up your meal with delightful sides that complement the rich flavors of these mini pot pies.

• Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette adds a crisp contrast, enhancing the comfort of the pot pies.

• Steamed Broccoli: This tender, vibrant side is packed with nutrients and offers a slight crunch, perfect for balancing the creamy filling.

• Garlic Breadsticks: Golden and buttery, they provide an indulgent touch that pairs wonderfully with the savory chicken pies—ideal for soaking up any leftover gravy!

• Creamy Coleslaw: The cool, tangy texture of coleslaw adds a refreshing crunch, making each bite of the pot pie more enjoyable.

• Crispy Roasted Potatoes: Golden potatoes seasoned with herbs offer a hearty side, with their crunch contrasting the flaky texture of the pies.

• Homemade Applesauce: A touch of sweetness complements the savory filling beautifully, making for a delightful ending to your meal.

Serve your Muffin Tin Chicken Pot Pies alongside any of these delicious options for a truly satisfying meal experience!

Muffin Tin Chicken Pot Pies Recipe FAQs

What kind of pie crust should I use for these pot pies?
You can use either a homemade or store-bought pie crust for your Muffin Tin Chicken Pot Pies. If you’re short on time, a store-bought option works perfectly well. Just be sure to roll it out to fit your muffin tin!

How can I tell if my ingredients are ripe and ready to use?
For the best flavors, choose fresh vegetables. Carrots should be bright in color, firm, and without soft spots. Potatoes should be smooth and free from dark spots or blemishes. Green beans should be crisp and snap easily when bent.

What’s the best way to store Muffin Tin Chicken Pot Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to enjoy them later, wrap each pie tightly in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 1 month.

How do I freeze Muffin Tin Chicken Pot Pies?
To freeze, it’s best to assemble but not bake them. After filling and sealing the pies, wrap each one individually in plastic wrap and then place them in a freezer bag or container. When you’re ready to bake, simply preheat your oven and follow the baking instructions—no need to thaw!

Can I make these pot pies with different dietary needs in mind?
Absolutely! For a gluten-free option, use a gluten-free flour blend in the filling and a gluten-free pie crust. If you’re catering to dairy-free preferences, substitute the butter with olive oil and the milk with almond milk. You can also customize the veggie mix based on personal allergies or preferences.

What should I do if my filling is too runny?
If your filling ends up too runny, don’t fret! You can thicken it by cooking it a little longer on the stovetop until it reduces, or mix in an extra tablespoon of flour, whisking well until you achieve your desired consistency. Just remember, this will ensure a beautiful and hearty filling for your Muffin Tin Chicken Pot Pies!