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.
Ingredients
Scale
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
Instructions
- Prepare the oven at 375F (190C) and generously coat a muffin tin with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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