As the chill of autumn settles in, there’s nothing quite as comforting as a warm, homemade meal to lift your spirits. I often find myself craving cozy dishes that fill the house with laughter and delicious aromas. That’s how I came to create these Muffin Tin Chicken Pot Pies—tiny treasures of flaky pastry cradling a rich, creamy filling bursting with tender chicken and vibrant veggies.
Perfect for a family dinner or as an impressive centerpiece for a gathering, these pot pies are not just adorable; they’re incredibly versatile and freezer-friendly, making them a go-to for any busy weeknight. I love that they can be customized to suit everyone’s tastes, and even the pickiest eaters can’t resist the charm of their golden, buttery crust and savory aroma wafting from the oven. So grab your muffin tin and join me in bringing a little bit of warmth and heart to your kitchen with this delightful recipe!
Why are Muffin Tin Chicken Pot Pies a must-try?
Comforting warmth: These mini pot pies encapsulate all the essence of traditional comfort food, perfect for chilly evenings.
Individual servings: Each pie is a perfectly portioned delight, making them ideal for both kids and adults!
Freezer-friendly: Prepare a batch for those busy weeknights—just thaw and bake for an effortless meal.
Customizable filling: Tailor the ingredients according to your family’s preferences; swap veggies or proteins for endless variations.
A fun cooking experience: Involve the kids in assembling their own pies for a delightful family activity!
Muffin Tin Chicken Pot Pie Ingredients
For the Crust
• Pie Crust – Can be homemade or store-bought for convenience, ensuring a flaky base for your Muffin Tin Chicken Pot Pies.
For the Filling
• 1 pound skinless, boneless chicken breast halves (cubed) – Main protein, providing heartiness; use pre-cooked or leftover chicken to save time.
• ¾ cup chopped carrots – Adds sweetness and color; substitute with peas or corn if preferred.
• ¾ cup chopped potato – Contributes heartiness and texture; Yukon Golds or russets work well.
• ¾ cup fresh green beans (cut into 1-2 inch pieces) – Adds nutritional value and crunch; frozen green beans are a quick alternative.
• ⅓ cup butter – Provides richness in the filling and crust; can use olive oil for a lighter option.
• ⅓ cup chopped onion – Enhances flavor depth; shallots can be used for a milder taste.
• ½ cup fresh or frozen corn – Adds sweetness and texture; frozen corn is a great time-saver.
• ⅓ cup all-purpose flour – Thickens the filling; use gluten-free flour for a gluten-free version.
• ½ teaspoon salt – Essential for flavor; adjust to taste or use low-sodium broth for health considerations.
• ¼ teaspoon black pepper – Provides a mild kick; other spices like garlic powder can enhance flavor.
• 2 cups chicken broth – Forms the base of the sauce; vegetable broth is a suitable substitute for a vegetarian version.
• 1 to 1½ cups milk – Adds creaminess to the sauce; can replace with non-dairy milk for lactose intolerance.
How to Make Muffin Tin Chicken Pot Pies
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Preheat the oven to 425°F (220°C). This ensures an even bake and a flaky crust as your pot pies puff up beautifully in the oven.
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Boil the chicken, carrots, potatoes, and green beans in chicken broth for about 15 minutes. Drain them, but remember to reserve the broth, then mix in the corn for added sweetness.
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Sauté the onions in butter until they become soft and fragrant, about 3-5 minutes. Stir in the flour, salt, pepper, and any additional spices you love, making this the flavor base you’ll want to savor.
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Gradually whisk in 1¾ cups of the reserved chicken broth and 1 cup of milk, simmering until the mixture thickens up. You’re looking for a creamy consistency that clings to the chicken and veggies.
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Combine the chicken-vegetable mixture with the creamy sauce, adjusting with more broth or milk as necessary to achieve your desired texture. A spoon should glide through with ease!
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Roll out the dough and cut into rounds to fit your muffin tins, ensuring you have an overhang for a beautiful crust.
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Fill each cup generously with your hearty mixture, then add top crusts, sealing the edges by pinching or crimping them for a lovely presentation.
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Brush the tops with an egg wash for that glossy finish and cut slits for steam release. Bake for 30 minutes or until the tops are golden brown and incredibly inviting.
Optional: Garnish with fresh herbs before serving for an aromatic touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Muffin Tin Chicken Pot Pies
Fridge: Store leftover Muffin Tin Chicken Pot Pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Freezer: For best results, freeze pot pies before baking. Wrap them individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before baking.
Reheating: To reheat baked pot pies, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. This keeps the crust crispy and delicious.
Make-Ahead Tips: Prepare these pot pies ahead of time and freeze them unbaked. When you’re ready to enjoy, simply bake from frozen, adding an extra 5-10 minutes to the cooking time.
Helpful Tricks for Muffin Tin Chicken Pot Pies
• Dough Thickness: Roll the crust thicker than usual to ensure it holds the filling without tearing, giving your Muffin Tin Chicken Pot Pies a sturdy base.
• Cool the Filling: Let the filling cool slightly before filling the crust to prevent soggy bottoms, ensuring a perfect bake every time.
• Use Parchment Paper: Lining the muffin tin with parchment paper can help with the easy release of the baked pot pies, keeping them intact and beautiful.
• Egg Wash Finish: Applying an egg wash (a simple mixture of egg and water) before baking will give your pot pies a shiny, golden crust that’s irresistibly inviting.
• Batch Cooking: Make a large batch and freeze uncooked Muffin Tin Chicken Pot Pies for a quick meal option during busy weeks. Just bake from frozen when needed!
Make Ahead Options
These Muffin Tin Chicken Pot Pies are perfect for meal prep enthusiasts! You can prepare the filling (chicken, vegetables, and sauce) up to 3 days in advance. Simply cook and combine the filling, allowing it to cool before refrigerating in an airtight container. The pie crust can also be made 1 day ahead; store it wrapped in plastic wrap to keep it fresh. When you’re ready to serve, assemble the pot pies by rolling out the crust and filling each muffin cup, then baking directly from the fridge—there’s no need to thaw the filling first! This way, you can enjoy the same delicious comfort food with minimal effort on busy weeknights.
What to Serve with Muffin Tin Chicken Pot Pies?
Warm up your dinner table with delightful sides that complement the comforting flavors.
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Mixed Green Salad: A fresh mix of greens provides a crunchy contrast to the flaky pies and a burst of color to your meal. Toss in some cherry tomatoes and a citrus vinaigrette for added brightness.
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Crispy Garlic Bread: Soft, chewy bread brushed with garlic butter creates the perfect vessel to scoop up any delicious saucy goodness from the pot pies. It’s a perfect companion that everyone loves!
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Roasted Seasonal Vegetables: Roasting brings out the natural sweetness of vegetables like carrots, Brussels sprouts, and sweet potatoes, adding depth and a touch of earthiness to balance the richness of the pot pies.
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Creamy Coleslaw: This colorful slaw made with cabbage and carrots adds crunch and tang, offering a refreshing contrast that pairs beautifully with the hearty filling of your muffins.
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Apple Crisp: End your meal on a sweet note with a warm apple crisp. The sweet, spiced apples and crunchy topping are a comforting finale that everyone will enjoy. Serve with a scoop of vanilla ice cream for an extra treat!
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Homemade Lemonade: A cool glass of homemade lemonade adds a refreshing spark to your meal, cutting through the savory richness of the pies while providing a delightful citrusy zing.
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Buttery Corn on the Cob: Sweet, juicy corn on the cob offers a taste of summer and pairs wonderfully with the savory elements of the dish, enhancing the comforting experience.
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Herbed Quinoa: This fluffy base, infused with fresh herbs, provides a nutty flavor and pairs well without overshadowing the pot pies. It’s a nutritious companion that adds texture to your plate.
Each pairing adds a unique layer to your meal, ensuring that every bite is as delightful as the last!
Muffin Tin Chicken Pot Pie Variations
Feel free to customize your muffin tin chicken pot pies with these delightful twists and substitutions that will excite your taste buds!
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Turkey Swap: Substitute chicken with turkey for a fantastic post-holiday option that utilizes those leftovers wonderfully. The flavors meld beautifully, making every bite sing!
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Vegetable Medley: Swap in any veggies you love, like mushrooms, celery, or zucchini, for a unique flavor profile that suits your palate. Each version is a chance to explore delightful combinations!
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Gluten-Free Flour: Opt for a gluten-free all-purpose flour to keep these little pies accessible for gluten-sensitive friends and family. They will be just as flaky and delicious!
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Dairy-Free Delight: Replace milk with your favorite non-dairy milk, like almond or oat milk, to make these pies perfect for lactose intolerant guests. The creamy texture stays intact with this twist!
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Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños to the filling for a fun heat boost. Spicing things up can lead to unexpectedly delicious results!
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Herb Infusion: Mix fresh herbs like thyme or rosemary into your filling for an aromatic touch that elevates the overall flavor profile. It’s amazing how herbs can transform a dish!
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Cheesy Goodness: Stir in some shredded cheddar or your favorite cheese into the filling for a cheesy, comforting twist. Who doesn’t love a bit of gooey goodness?
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Seafood Spinner: Try using cooked shrimp or crab for a seafood take on these pot pies. The sweet, delicate flavors of seafood pair beautifully with the creamy sauce!
Dive into these variations for an adventure in flavors and make your muffin tin chicken pot pies uniquely your own! Each alteration promises to wrap you in warmth and comfort, no matter which path you choose.
Muffin Tin Chicken Pot Pies Recipe FAQs
How do I know if my chicken is fresh?
Absolutely! When selecting chicken for your Muffin Tin Chicken Pot Pies, look for meat that is pink and moist without any dark spots. If purchasing skinless fillets, check the packaging date and avoid any chicken that has an off odor. Always aim for organic or free-range options for the best flavor!
What’s the best way to store leftover pot pies?
Very! Store any leftover Muffin Tin Chicken Pot Pies in an airtight container in your fridge for up to 3 days. When you’re ready to savor another helping, simply pop them in the oven until they’re warmed through—this keeps the crust crispy and delightful!
Can I freeze Muffin Tin Chicken Pot Pies? How?
Absolutely! To freeze these tasty treasures, it’s best to do so before baking. Wrap each pot pie tightly in plastic wrap, then place them in a freezer-safe bag. They’ll be good for up to 3 months! When you’re ready to enjoy, thaw them overnight in the fridge and bake as usual.
What if my crust is soggy after baking?
No worries! A soggy crust can happen if the filling is too hot when assembling or if it wasn’t baked long enough. To avoid this, be sure to let the filling cool slightly before adding it to the crust. Also, considering par-baking the base for a few minutes can help your crust maintain its crispness!
Are these pot pies suitable for my gluten-free diet?
Absolutely, you can! To make gluten-free Muffin Tin Chicken Pot Pies, simply substitute all-purpose flour with a gluten-free blend. Make sure your pie crust is also gluten-free—there are many great store-bought options available, or you can whip up a homemade crust using gluten-free flour!
Can my dog eat Muffin Tin Chicken Pot Pies?
Very! While plain cooked chicken and veggies are generally safe for dogs, you should avoid giving them any pot pie that contains onion, garlic, or spices, which can be harmful. If making these for furry friends, prepare a simple version without those ingredients, making a little “pup pie” they can enjoy!
Muffin Tin Chicken Pot Pies for Cozy Comfort Food Nights
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). This ensures an even bake and a flaky crust as your pot pies puff up beautifully in the oven.
- Boil the chicken, carrots, potatoes, and green beans in chicken broth for about 15 minutes. Drain them, but remember to reserve the broth, then mix in the corn for added sweetness.
- Sauté the onions in butter until they become soft and fragrant, about 3-5 minutes. Stir in the flour, salt, pepper, and any additional spices you love, making this the flavor base you'll want to savor.
- Gradually whisk in 1¾ cups of the reserved chicken broth and 1 cup of milk, simmering until the mixture thickens up. You're looking for a creamy consistency that clings to the chicken and veggies.
- Combine the chicken-vegetable mixture with the creamy sauce, adjusting with more broth or milk as necessary to achieve your desired texture. A spoon should glide through with ease!
- Roll out the dough and cut into rounds to fit your muffin tins, ensuring you have an overhang for a beautiful crust.
- Fill each cup generously with your hearty mixture, then add top crusts, sealing the edges by pinching or crimping them for a lovely presentation.
- Brush the tops with an egg wash for that glossy finish and cut slits for steam release. Bake for 30 minutes or until the tops are golden brown and incredibly inviting.