Muffin Tin Chicken Pot Pies

Name: Muffin Tin Chicken Pot Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 packages (14 oz each) refrigerated pie crusts; 1 egg, beaten

Isabella

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If you’re looking for a delicious and comforting meal that’s easy to make, these Mini Muffin Tin Chicken Pot Pies are the perfect choice! Each pie is packed with creamy chicken and mixed vegetables, all wrapped in a flaky crust. Whether you’re serving them as a main dish or an appetizer, these adorable pot pies are sure to impress.

Ingredients:

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

2 packages (14 oz each) refrigerated pie crusts

1 egg, beaten

Instructions:

Preheat Your Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

Prepare the Filling:

In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Prepare the Pie Crusts:

Roll out the pie crusts on a lightly floured surface. Cut 12 circles (about 4 inches in diameter) for the muffin tin bottoms and 12 smaller circles (about 2 1/2 inches in diameter) for the tops.

Assemble the Pies:

Press the larger circles into the muffin tin cups, ensuring they cover the bottom and sides. Spoon the chicken mixture evenly into each pie crust-lined muffin cup. Place the smaller dough circles over the filling, pressing the edges to seal. Cut small slits in the top of each pie to allow steam to escape.

Bake:

Brush the tops with the beaten egg. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Serve and Enjoy

Let the pot pies cool in the muffin tin for a few minutes before removing. Serve warm and enjoy!

Serving Tips:

Presentation: Serve the Mini Muffin Tin Chicken Pot Pies warm, either directly from the muffin tin or placed on a serving platter. Their individual portions make them perfect for serving at gatherings, family dinners, or even as a fun meal for kids.

Accompaniments: Pair these pot pies with a fresh side salad, steamed vegetables, or roasted potatoes for a well-rounded meal. A dollop of cranberry sauce or a simple gravy can also add a delicious touch.

Garnishing: For added visual appeal, garnish with fresh herbs like parsley or thyme before serving.

Storage Tips:

Refrigeration: Store any leftover pot pies in an airtight container or wrap them tightly with plastic wrap. They can be kept in the refrigerator for up to 3 days.

Freezing: These pot pies can be frozen for longer storage. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

Reheating:

From the Refrigerator: To reheat, place the pot pies on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes, but the crust may lose some of its crispiness.

From the Freezer: If frozen, reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. There’s no need to thaw before reheating, but you may need to add a few extra minutes to the cooking time.

Related Recipes:

No-Bake Mini Banana Cream Pies

FAQs:

Can I use other types of meat besides chicken?

Yes, you can easily substitute the chicken with other meats such as turkey, beef, or ham. Just ensure the meat is cooked and diced or shredded before adding it to the filling mixture.

Can I make these pot pies ahead of time?

Absolutely! You can prepare the filling and assemble the pot pies in the muffin tin, then cover and refrigerate them for up to 24 hours before baking. You can also freeze the unbaked pot pies and bake them directly from frozen, adding extra baking time as needed.

What can I use if I don’t have refrigerated pie crusts?

If you don’t have refrigerated pie crusts, you can use homemade pie dough, puff pastry, or even biscuit dough. Each option will give the pot pies a slightly different texture and flavor, but they’ll still be delicious.

Can I add other vegetables or ingredients to the filling?

Yes, feel free to customize the filling with your favorite vegetables or ingredients. Mushrooms, potatoes, celery, or even a sprinkle of cheese can be great additions. Just be sure to chop any additional vegetables into small pieces so they cook evenly.

Conclusion:

These Mini Muffin Tin Chicken Pot Pies are a delightful twist on a classic comfort food. They’re easy to make, delicious, and perfect for any occasion. Whether you’re cooking for your family or hosting a gathering, these mini pot pies are sure to be a hit!

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