These Muffin Tin Chicken Pot Pies are the perfect bite-sized version of a classic comfort dish. Packed with tender chicken, mixed vegetables, and a creamy sauce, they are topped with a flaky, golden crust. This recipe is ideal for families, parties, or anyone looking for a mini meal that’s both satisfying and easy to store for leftovers. With a homemade pie crust and a filling that you can easily customize, these pot pies are sure to become a favorite!

Full Recipe:

Ingredients

For the Filling:

• 1 lb skinless, boneless chicken breast halves, cubed

• ¾ cup chopped carrots

• ¾ cup chopped potatoes

• ¾ cup fresh green beans (cut into 1-2 inch pieces)

• 1/3 cup butter

• 1/3 cup chopped onion

• ½ cup fresh or frozen corn

• 1/3 cup all-purpose flour

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Other spices to taste (garlic, celery seed, etc.)

• 2 cups chicken broth

• 1 to 1½ cups milk

For the Pie Crust:

• 1 batch of pie crust (homemade or store-bought)

Additional:

• 1 egg (for egg wash)

Directions

1. Prepare the Filling: Preheat oven to 425°F (220°C). In a saucepan, combine chicken, carrots, potatoes, and green beans. Add chicken broth to cover, and boil for 15 minutes. Remove from heat, drain (reserving the broth), and stir in corn. Set aside.

2. Make the Sauce: In the same saucepan, cook onions in butter over medium heat until soft and translucent. Stir in flour, salt, pepper, and any additional spices. Slowly stir in 1¾ cups of chicken broth and 1 cup of milk. Simmer over medium-low heat until the sauce thickens. Set aside.

3. Combine: Mix the chicken and vegetable mixture with the creamy sauce. Adjust the consistency with additional chicken broth or milk if necessary to achieve a nice gravy-like filling.

4. Prepare the Dough: Roll out the pie dough on a lightly floured surface to about ½ inch thick. Use a 4-inch round cutter to cut out 8 circles, then roll them a bit thinner to fit the jumbo muffin tin. You’ll need about 7-inch circles.

5. Assemble: Place a dough circle in each muffin tin cup, pressing it into the bottom with a slight overhang. Fill each with a generous amount of the chicken and vegetable mixture, creating a domed top. Use the remaining dough circles as tops, pressing the edges together and trimming any excess. Seal the edges and make a few small slits in the top of each pie to allow steam to escape.

6. Bake: Brush the top of each pie with egg wash (or milk/cream). Bake for 30 minutes or until golden brown and crisp.

Nutritional Value (per serving):

• Calories: 400-450 kcal

• Protein: 20-25g

• Fat: 22-25g

  • Saturated Fat: 10-12g

• Carbohydrates: 35-40g

  • Fiber: 3-4g

  • Sugars: 5-7g

• Sodium: 500-600mg

• Cholesterol: 55-65mg