Description
These Muffin Tin Chicken Pot Pies are a fun and easy twist on the classic comfort food. Perfectly portioned in a muffin tin, they feature a creamy chicken and vegetable filling enclosed in flaky pie crust. Ready in under an hour, they make a great family meal or party appetizer.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Pie Crust & Topping
- 2 packages (14 oz each) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make Filling Mixture: In a large bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix everything well until evenly combined.
- Cut Pie Crust Circles: Roll out the refrigerated pie crusts on a clean surface. Using a round cutter or a glass, cut 12 large circles about 4 inches in diameter for the bottom crusts and 12 smaller circles about 2 ½ inches in diameter for the tops.
- Line Muffin Cups: Press each larger circle into the muffin tin cups, making sure to cover the bottom and sides to form a crust shell.
- Fill the Cups: Spoon the prepared chicken and vegetable filling evenly into each pie crust-lined cup.
- Add Top Crusts: Place the smaller dough circles on top of each filled cup. Press the edges to seal the pies and trim any excess dough. Cut small slits into each top crust to allow steam to escape during baking.
- Apply Egg Wash and Bake: Brush the tops of each pot pie with the beaten egg to give a golden, shiny finish. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
- Cool and Serve: Let the chicken pot pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Notes
- You can substitute fresh vegetables for frozen if preferred, just be sure to chop them finely.
- Leftover cooked chicken works perfectly for this recipe.
- Egg wash helps achieve a lovely golden crust but can be omitted for an egg-free option.
- Allow pies to cool slightly to avoid burning your mouth from hot filling.
- These can be made ahead and reheated in the oven for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
