Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies are a fun and portable twist on the classic comfort food. These mini pot pies feature flaky crusts filled with creamy chicken and vegetable filling, baked to golden perfection in a muffin tin—perfect for parties, lunches, or easy dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a bowl, mix cooked chicken, vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Roll out pie crusts and use a round cutter or glass to cut 12 circles large enough to line the bottom and sides of the muffin cups. Gently press them into each cup.
- Spoon the chicken mixture evenly into each crust-lined muffin cup.
- Cut 12 smaller circles for the tops of the pies and place over filling. Press edges to seal and cut a small slit in the top of each for steam to escape.
- Brush tops with beaten egg.
- Bake for 25–30 minutes or until crust is golden brown and filling is bubbly.
- Let cool slightly before removing from the tin and serving.
Notes
- Use rotisserie chicken to save time.
- Customize with your favorite vegetables or add herbs like thyme or parsley.
- Can be made ahead and reheated for quick meals.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
Find it online: https://ukfinda.com/muffin-tin-chicken-pot-pies/