Description
These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, perfectly portioned in a muffin tin for easy serving. Packed with tender chicken, mixed vegetables, and a creamy filling baked to golden perfection in flaky pie crusts, they make a convenient and delicious meal for any occasion.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Crust
- 2 packages (14 oz each) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make Filling: In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Cut Pie Crusts: Roll out the pie crusts and use a round cutter to cut 12 circles about 4 inches in diameter for the bottoms and 12 smaller circles about 2 1/2 inches in diameter for the tops.
- Assemble Bottom Crusts: Press the larger dough circles into the muffin tin cups, covering the bottom and sides evenly to form the base.
- Add Filling: Spoon the chicken mixture evenly into each crust-lined muffin cup, filling almost to the top.
- Seal with Top Crusts: Place the smaller dough circles on top of each filled cup and press the edges to seal. Cut small slits in the tops of the dough to allow steam to escape while baking.
- Apply Egg Wash and Bake: Brush the tops of the pies with beaten egg for a golden, glossy finish. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pies to cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!
Notes
- You can use fresh vegetables instead of frozen if preferred; just ensure they are cooked or softened before mixing.
- For a lower-fat option, substitute the cream of chicken soup and milk with a lighter cream soup or use low-fat milk.
- Make sure to let the pot pies cool slightly before removing to avoid breakage or spills.
- These can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Use a sharp knife or kitchen scissors to cut the dough circles to ensure clean edges for better sealing.
