Muffin Tin Chicken Pot Pies
Ingredients
- 1 batch of pie crust
- 1 pound skinless
boneless chicken breast halves - cubed
- ¾ cup chopped carrots
- ¾ cup chopped potato
- ¾ cup fresh green beans cut into 1 or 2 inch pieces.
- ⅓ cup butter
- ⅓ cup chopped onion
- 1/2 cup fresh or frozen corn
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Other spices to taste
garlic, celery seed etc.
- 2 cups of chicken broth
- 1 to 1½ cups milk
Directions
- 1
Preheat oven to 425 degrees F (220 degrees C.)
- 2
In a saucepan, combine chicken, carrots, potatoes, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) stir in corn, and set aside.
- 3
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1¾ cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 4
Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
- 5
Each 3rd of dough will need to yield 4 dough rounds. (If you need to gather the scraps and re-roll a couple times that's fine.) Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half inch over hang.
- 6
After all the dough is in, add the filling into each tin. Be generous with the filling, you want it to dome on the top
- 7
Take the remaining 6 dough circles and one by one lay on top of the filling. Press the top and bottom dough layers together and trim excess.Using the back of a knife or your finger, pinch the edges of each pie to seal.
- 8
Brush the top of each pie with an egg wash, milk or cream. (optional)Cut a few slits into each pie to release steam when baking.Bake at 425 for 30 minutes, or until pies are crisp on top and golden brown.
Muffin Tin Chicken Pot Pies
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About this Recipe
When the weather turns chilly, there’s nothing quite as comforting as a warm, savory chicken pot pie. This recipe for Muffin Tin Chicken Pot Pies takes that classic family favorite and transforms it into perfectly portioned, individual servings that are as delightful to eat as they are convenient.
What makes these mini pot pies truly special is the thoughtful individual packaging. While a large skillet pot pie is wonderful, these muffin tin versions allow you to easily save what you don’t eat, ensuring every bite is as fresh and delicious as the first, without the fuss of cutting and serving a big pie.
Expect a rich, creamy filling brimming with tender, cubed chicken breast and a medley of wholesome vegetables like vibrant carrots, hearty potatoes, crisp green beans, and sweet corn. Encased in a flaky, golden pie crust, each individual pot pie delivers that beloved balance of textures and flavors in every bite. It’s pure comfort food, reimagined for modern convenience.
Feel free to make these Muffin Tin Chicken Pot Pies your own. While chicken breast is specified, you could easily substitute with cooked turkey. The recipe also invites you to experiment with "other spices to taste," so consider adding a pinch of garlic powder or a hint of celery seed to deepen the savory notes in the creamy filling. You can also adjust the proportions of the vegetables to suit your preference, ensuring every bite is exactly how you like it.
These individual pot pies are ideal for a cozy family dinner on a cool evening. They’re hearty enough to be a complete meal on their own, perhaps with a simple side salad to complement their richness, making them a perfect, satisfying dish.