Chicken for Mini Chicken Pot Pie Muffins
Deliciously flaky and creamy mini chicken pot pies baked in muffin tins. Packed with tender chicken, mixed veggies, and a rich, savory sauce, all encased in golden, buttery dough—these mini pies are comfort food in every bite!
Equipment
- Muffin tin
- Mixing bowls
- Whisk or spoon
- Knife and cutting board
- Oven
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk or cream
- Salt and pepper, to taste
- 1 tsp dried thyme or mixed herbs
- 1 package refrigerated biscuit dough or pie crust dough
- Optional: 1/2 cup shredded cheddar or mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Prepare the filling: In a skillet, melt butter over medium heat. Add onions and cook until soft. Stir in flour and cook 1-2 minutes to form a roux.
- Add liquids: Gradually whisk in chicken broth and milk until mixture thickens into a creamy sauce.
- Mix in chicken and veggies: Stir in cooked chicken, vegetables, herbs, salt, and pepper. Remove from heat. If using, stir in cheese.
- Prepare dough: Roll out biscuit or pie dough and cut into rounds slightly larger than muffin tin cups.
- Assemble muffins: Press dough rounds into muffin cups, fill with chicken mixture, and fold edges over filling or top with a smaller dough round for a pie-top.
- Bake for 20-25 minutes until golden and bubbly.
- Cool for 5 minutes before removing from tin. Serve warm.
Notes
- Use cooked chicken: Leftover rotisserie chicken or poached chicken works perfectly and saves time.
- Vegetable variations: Feel free to swap peas and carrots for corn, green beans, or mushrooms.
- Dough options: Refrigerated biscuit dough is quick and easy, but pie crust or puff pastry also work well.
- Thickening the filling: If your filling is too runny, add a little more flour or cook it longer on the stove to reduce moisture.
- Make-ahead: You can assemble the muffins and refrigerate for up to 24 hours before baking or freeze for longer storage.
- Reheating: Reheat leftovers in the oven for a crisp crust; microwave reheating may soften the dough.
- Add cheese: For extra richness, mix shredded cheese into the filling or sprinkle on top before baking.
- Herbs: Fresh thyme, rosemary, or sage can add a wonderful aromatic flavor—use according to your taste.