Buttery Mini Chicken Pot Pie Muffins Recipe: A Cozy Dinner Win

Comfort arrives in small, golden packages with these delightful mini chicken pot pies muffins that pack incredible flavor into every single bite.

Perfectly portioned and wonderfully crispy, these handheld treats transform traditional pot pie into a convenient snack everyone adores.

Tender chicken, creamy sauce, and flaky pastry come together in a compact form that feels both nostalgic and modern.

Busy weeknight dinners welcome these adorable muffin-shaped pies as a quick and satisfying meal solution.

Each mini pot pie delivers a burst of hearty goodness that will have everyone reaching for seconds.

The combination of buttery crust and savory filling creates an irresistible balance that makes these little pockets of deliciousness impossible to resist.

Serve these mini chicken pot pies muffins and watch as smiles spread around the table.

Mini Chicken Pot Pie Muffins: Bite-Sized Comfort

• Whip up these adorable mini pot pies with minimal kitchen skills, perfect for newbie cooks wanting a delicious homemade meal.
• Individual-sized bites make serving a breeze, ideal for family dinners, potlucks, or casual gatherings where everyone craves a personal-sized treat.
• Packed with mixed vegetables and protein, these mini pies offer a balanced meal that sneaks nutritious ingredients into a kid-friendly format while satisfying adult taste buds.
• Simplified cooking process using a standard muffin tin means less cleanup, faster preparation, and a streamlined cooking experience that saves precious kitchen time.

All The Must-Have Pot Pie Ingredients

• Chicken: A tender and flavorful protein that serves as the primary ingredient in these mini pot pies.

• Refrigerated Pie Crusts: A convenient and flaky base that creates the perfect vessel for the pot pie filling.

• Mixed Vegetables: A colorful and nutritious blend that adds texture and variety to the pot pies.

• Cheddar Cheese: A sharp and melty cheese that provides rich flavor and creamy texture.
• Condensed Cream of Chicken Soup: A creamy base that helps bind the filling and adds depth of flavor.

• Garlic Powder, Onion Powder, Dried Thyme: A classic combination of herbs and spices that enhances the overall taste of the dish.
• Salt, Pepper: Essential seasonings that balance and elevate the flavors of the filling.

• Cooking Spray: A non-stick agent used to grease the muffin tin and prevent the pot pies from sticking.
• Flour: A light dusting that helps prevent the pie crust from sticking during rolling and cutting.

Muffin Tin Tools For Mini Pies

• Muffin Tin: Essential for shaping and baking the mini pot pies perfectly.
• Large Mixing Bowl: Needed to combine and mix the chicken filling ingredients thoroughly.
• Cookie Cutter or Glass: Used to cut precise dough circles for the pie crusts.
• Rolling Pin: Helps roll out the refrigerated pie crusts evenly.
• Sharp Knife: Useful for cutting small steam vents in the pie tops.
• Cooking Spray: Ensures the muffin tin is greased and prevents sticking.
• Measuring Spoons: Help accurately measure spices and seasonings.

How To Make Mini Chicken Pot Pies

Step 1: Warm Up The Oven

Crank up your oven to a toasty 375F (190C).

Grab a muffin tin and give it a quick spray with cooking oil to prevent sticking.

Step 2: Create The Hearty Filling

• Chopped chicken
• Mixed vegetables
• Condensed cream of chicken soup
• Shredded cheddar cheese
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Pepper

Stir everything together until it looks like a delicious, cohesive mixture.

Step 3: Shape The Pastry Shells

Sprinkle some flour on your countertop.

Unroll the refrigerated pie crusts and use a round cookie cutter or drinking glass to cut out perfect circles.

Make sure they’re slightly larger than your muffin tin openings.

Step 4: Build Your Mini Pies

Gently press each dough circle into the muffin tin, letting the edges hang over slightly.

Spoon the chicken mixture into each cup, filling them almost to the top.

Step 5: Seal The Deal

Fold the overhanging dough over the filling, pinching the edges to create a tight seal.

Use a sharp knife to cut a tiny vent on top of each mini pie to let steam escape.

Step 6: Bake To Golden Perfection

Slide the muffin tin into the preheated oven.

Bake for 25-30 minutes until the crust turns a beautiful golden brown and the filling starts bubbling.

Step 7: Serve And Savor

Carefully remove the muffin tin from the oven.

Let the mini pies cool for a few minutes, then gently pop them out.

Serve these little bundles of comfort while they’re warm and watch everyone smile!

Pot Pie Tips For Golden Crusts

• Add a pinch of smoked paprika or herbs like rosemary to elevate the chicken mixture's taste profile.
• Pre-bake pie crust bottoms for 5 minutes before adding filling to ensure crispy, golden crusts.
• Swap frozen mixed vegetables with fresh seasonal vegetables or use leftovers from your refrigerator for variety.
• Prepare and assemble pot pies in advance, then refrigerate or freeze unbaked for convenient meal prep.
• Substitute dairy-free cheese and use gluten-free pie crusts to accommodate different dietary needs.

Mini Pie Variations For Fun Flavors

• Vegetarian Pot Pie Muffins: Replace chicken with diced tofu or mixed mushrooms, use vegetable broth instead of cream of chicken soup for a plant-based version.
• Gluten-Free Option: Swap pie crusts with gluten-free pastry dough or use almond flour-based crust to accommodate gluten sensitivities.
• Spicy Southwest Variation: Add diced green chiles, replace thyme with cumin, mix in pepper jack cheese for a zesty southwestern flavor profile.
• Low-Carb Cauliflower Crust: Substitute traditional pie crust with cauliflower-based crust, use riced cauliflower mixed with eggs and cheese as a base for a lighter alternative.

Serving Mini Pot Pies At Parties

• Cozy Comfort Meal: Pair these mini pot pies with a crisp garden salad for a balanced, refreshing dinner experience.
• Hearty Sidekick: Serve alongside steamed green beans or roasted asparagus to add extra vegetables and nutrition to the meal.
• Game Night Treat: Perfect as finger food for casual gatherings, these mini pot pies work wonderfully as appetizers during sports events or movie nights.
• Lunch Box Star: Pack these cool mini pot pies in lunch boxes for kids or adults, ensuring a delicious midday meal that stays warm and tasty.

Storing Mini Pot Pies Fresh

• Transfer cooled pot pies to an airtight container and store in the refrigerator for up to 3-4 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place completely cooled pot pies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2-3 months for best quality and taste.
• Warm individual pot pies in the microwave for 30-45 seconds, or reheat in a preheated 350°F oven for 10-15 minutes until heated through. Add a sprinkle of water to prevent dryness.

FAQs

• Can I use different vegetables in the filling?

Yes, you can substitute the mixed vegetables with your favorite veggies like peas, carrots, or corn. Just make sure they’re diced small and pre-cooked to ensure even cooking.

• Is it possible to make these pot pies ahead of time?

Absolutely! You can assemble the mini pot pies and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

• Can I freeze these mini chicken pot pies?

These pot pies freeze wonderfully. After baking, let them cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the oven at 350F for 15-20 minutes.

• What if I don't have pie crust?

Mini Chicken Pot Pies Muffins Recipe

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4.9 from 32 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Homemade mini chicken pot pies muffins combine classic comfort with delightful personal portions. Crisp pastry shells nestle creamy chicken filling, offering a perfect handheld meal that delights diners eager for nostalgic flavors.

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Ingredients

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Main Ingredients:

• 2 cups chicken, cooked and diced
• 1 can (10.5 ounces / 298 grams) condensed cream of chicken soup
• 2 refrigerated pie crusts
• 1 cup shredded cheddar cheese

Vegetables and Seasonings:

• 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

Finishing Ingredients:

• Cooking spray
• Salt, to taste
• Pepper, to taste

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Instructions

1. Prepare the oven at 375F (190C) and generously coat a muffin tin with cooking spray to prevent sticking.
2. Create a harmonious filling by blending diced chicken, mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, dried thyme, salt, and pepper in a large mixing bowl until thoroughly incorporated.
3. Unroll refrigerated pie crusts on a lightly floured surface and utilize a round cookie cutter or glass to cut dough circles marginally larger than the muffin tin openings.
4. Gently press each dough circle into the greased muffin cups, allowing slight overhang around edges, then carefully distribute the chicken mixture into each cup, filling approximately three-quarters full.
5. Delicately fold the overhanging dough across the filling, crimping edges to create a secure seal, and make a small strategic vent on top of each pot pie to facilitate steam release during baking.
6. Transfer the muffin tin to the preheated oven and bake for 25-30 minutes, watching for a golden-brown crust and bubbling filling that indicates complete cooking.
7. After removing from the oven, allow mini pot pies to rest in the tin for a few minutes, then carefully extract and serve these delectable handheld treasures while warm.

Notes

• Customize Vegetable Mix Swap frozen mixed vegetables for fresh seasonal produce like diced carrots, peas, and corn to enhance flavor and nutrition.
• Make Gluten-Free Substitute pie crusts with gluten-free pastry dough or use almond flour-based alternatives for those with wheat sensitivities.
• Enhance Protein Options Replace chicken with rotisserie, turkey, or plant-based protein crumbles to accommodate different dietary preferences and add variety.
• Meal Prep Friendly These mini pot pies freeze beautifully for up to 3 months, making them perfect for quick weeknight dinners or convenient lunch options.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 30 mg