Name: Mini Chicken Pot Pie Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 carrots, peeled & diced; 2 celery stalks, diced; ½ cup frozen peas; ½ cup frozen corn; 2 cups cooked chicken, shredded (rotisserie works great!); ¼ cup all-purpose flour; 2 cups chicken broth; 1 tsp fresh thyme leaves; Salt & pepper, to taste; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash)

Mini Chicken Pot Pie Muffins are the perfect fusion of flavor and convenience. Imagine the classic, heartwarming taste of chicken pot pie, now available in an adorable, individual-sized format, thanks to these delightful muffins. Made from flaky puff pastry and filled with tender chicken, vibrant veggies, and a rich, creamy sauce, these muffins encapsulate everything you love about traditional pot pies but in a snack-sized form. Ideal for family dinners or party appetizers, these mini pot pies offer the perfect solution for those who crave comforting, home-cooked meals without the time-consuming preparation. Their easy-to-handle size makes them perfect for gatherings, quick meals, or even meal prep. Plus, with the use of convenient shortcuts like rotisserie chicken and puff pastry, these pot pie muffins are a breeze to put together without sacrificing any of that comforting, savory goodness that makes them a surefire hit.

Why You’ll Love This Mini Chicken Pot Pie Muffins Recipe

Cozy & Comforting: Enjoy the classic chicken pot pie flavor in every bite.
Easy to Serve: Their individual portions make them perfect for gatherings.
Nutrient-Packed: Combining lean chicken and veggies means a perfect blend of protein, vitamins, and minerals.
Make-Ahead Friendly: Perfect for meal prep, freezing, or reheating later.

Preparation Phase & Tools to Use

Before you dive into making these Mini Chicken Pot Pie Muffins, it’s important to set up your kitchen for easy prep work. Begin by ensuring your oven is preheated to 375°F (190°C) and that your 12-cup muffin tin is greased, which helps prevent sticking. For slicing and mixing, a good set of knives and mixing spoons will serve you well. A skillet is also essential for preparing the filling; non-stick works best for easy cleaning. When it comes to preparing the puff pastry, a rolling pin is handy for evenly shaping the dough. Additionally, use a pastry brush for applying the egg wash, ensuring that each muffin achieves a lovely golden hue. Finally, have a surface ready for thawing your puff pastry, and keep your cutting board nearby for dicing the veggies. With everything in place, you’ll find that crafting these delightful pot pie muffins is as enjoyable as it is easy.

Ingredients

2 tbsp olive oil
1 small onion, diced
2 carrots, peeled & diced
2 celery stalks, diced
½ cup frozen peas
½ cup frozen corn
2 cups cooked chicken, shredded (rotisserie works great!)
¼ cup all-purpose flour
2 cups chicken broth
1 tsp fresh thyme leaves
Salt & pepper, to taste
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Step 1: Prepare the Filling

Start by heating olive oil in a skillet over medium heat. Once it’s hot, add the diced onion, carrots, and celery, and sauté them until they become tender. This step enhances the flavors and softens the vegetables. Stir in the frozen peas, corn, and shredded chicken. Sprinkle the mixture with all-purpose flour and mix well to coat all ingredients. Then, gradually add chicken broth while stirring continuously. Allow the mixture to simmer until it thickens. Stir in fresh thyme leaves along with salt and pepper, adjusting to your taste. Once done, remove the skillet from heat and let the filling cool slightly.

Step 2: Prepare the Puff Pastry

While the filling is cooling, take your thawed puff pastry sheets and cut them into squares that are large enough to fit into the muffin cups, leaving some overhang. This overhang will be essential for folding over the filling later.

Step 3: Assemble the Muffins

Next, press each puff pastry square into the prepared muffin tins, and ensure they cover the bottom and sides. Spoon the cooled chicken filling into each pastry-lined cup, making sure each cup gets a generous portion. Fold the overhanging edges of the pastry over the filling. For a perfect finish, brush the tops with the beaten egg wash, which promotes a golden crust.

Step 4: Bake and Finish

Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the pastry turns a beautiful golden brown. Once cooked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before serving. Enjoy your bite-sized masterpieces straight from the muffin tin or transfer them to a wire rack for further cooling.

Variations

Protein: Substitute the chicken with turkey or ham for a different take. Vegetarians may enjoy using chickpeas as a substitute.
Vegetables: Swap in seasonal veggies like bell peppers or mushrooms for a unique twist.
Spices: Add a pinch of nutmeg or saffron to the sauce for a flavorful twist. Use paprika for a bit of smokiness.

Cooking Notes

Ensure the puff pastry is thawed properly before use to prevent cracks when forming the cups.
The filling should be cooled slightly before assembling to prevent the dough from becoming soggy.

Serving Suggestions

Serve with a fresh green salad and a light vinaigrette for a balanced meal.
Pair with a warm bowl of soup for an extra comforting lunch or dinner.

Tips

To save time, use store-bought rotisserie chicken.
If you find the filling too runny, simmer it longer until it thickens further.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Nutritional Information

Calories: 200 per muffin (approximate)
Protein: 12g per muffin
Sodium: 350mg per muffin

FAQs

Can I use homemade dough instead of puff pastry?

Yes, you can use homemade shortcrust or pie dough if preferred. Just adjust baking times as needed until the crust is golden and flaky.

How do I freeze these muffins?

Once baked, let the muffins cool completely. Wrap each muffin individually in plastic wrap and store in a freezer-safe bag. They can be reheated in the oven from frozen.

How long do these keep?

They can be stored in the refrigerator in an airtight container for up to 3 days. For best results, reheat them in the oven.

Can I make these in advance?

Absolutely! Prepare them up to the baking step and refrigerate for up to a day. Simply bake when ready to serve.

Conclusion

In conclusion, Mini Chicken Pot Pie Muffins offer everything you love about chicken pot pie in a convenient, portable form. Whether you’re preparing a fuss-free meal for your family or looking for the perfect party appetizer, these muffins meet every need. They’re versatile, warming, and satisfying, making them a must-try for pot pie lovers. Feel free to experiment with variations depending on what you have on hand. We hope you enjoy making and eating these mini delights as much as we enjoyed creating this recipe for you. Please feel free to leave a comment with your thoughts or any tweaks you tried. Your feedback is invaluable to us!