Muffin Tin Chicken Pot Pies: Quick and Delicious Recipe

Introduction to Muffin Tin Chicken Pot Pies

There’s something undeniably comforting about a warm, flaky pie, especially when it’s filled with savory goodness. Muffin Tin Chicken Pot Pies are not just a meal; they’re a hug in a dish.

Whether you’re juggling a busy schedule or looking to impress your family with a homemade treat, this recipe is your go-to solution.

With tender chicken, vibrant veggies, and a creamy filling, these little pies pack a punch of flavor. Plus, they’re easy to make, making them perfect for any night of the week. Let’s dive into this delightful culinary adventure!

Why You’ll Love This Muffin Tin Chicken Pot Pies

These Muffin Tin Chicken Pot Pies are a game changer for busy weeknights.

They come together in just 40 minutes, making dinner a breeze.

The individual portions are not only adorable but also perfect for picky eaters.

Plus, the combination of tender chicken and creamy filling wrapped in a flaky crust is pure comfort food.

You’ll find yourself making these again and again, and your family will thank you for it!

Ingredients for Muffin Tin Chicken Pot Pies

Creating these Muffin Tin Chicken Pot Pies is a delightful experience, and it all starts with the right ingredients.

Here’s what you’ll need:

• Cooked chicken, shredded: This is the star of the show. Use leftover rotisserie chicken or any cooked chicken you have on hand.
• Frozen mixed vegetables: A colorful mix of peas, carrots, corn, and green beans adds nutrition and flavor. Fresh veggies work too, but frozen saves time.
• Chicken broth: This adds moisture and depth to the filling. Homemade or store-bought works perfectly.
• Cream of chicken soup: This creamy base ties everything together. For a healthier twist, consider making a homemade white sauce.
• Garlic powder: A sprinkle of this brings a savory kick to the filling.
• Onion powder: It enhances the flavor without the hassle of chopping onions.
• Dried thyme: This herb adds a warm, earthy note that complements the chicken beautifully.
• Salt and black pepper: Essential for seasoning, adjust to your taste.
• Refrigerated pie crusts: These save time and effort. You can also make your own if you’re feeling adventurous!
• Egg, beaten: This is for the egg wash, giving your crust that golden, appetizing finish.

Feel free to get creative! You can add shredded cheese for extra creaminess or swap out the chicken for turkey.

For exact measurements, check the bottom of the article where you can find everything available for printing.

How to Make Muffin Tin Chicken Pot Pies

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F.

While it warms up, grab a muffin tin and grease it with cooking spray or butter.

This will ensure your delicious pies come out easily after baking.

A little preparation goes a long way!

Step 2: Mix the Filling

In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, chicken broth, and cream of chicken soup.

Add in the garlic powder, onion powder, dried thyme, salt, and black pepper.

Stir everything together until well mixed.

This filling is where the magic happens, so make sure it’s evenly combined for the best flavor!

Step 3: Prepare the Pie Crusts

Roll out the refrigerated pie crusts on a lightly floured surface.

Using a round cutter or a glass, cut out circles that are about 4-5 inches in diameter.

You should get around 12 circles from the two crusts.

These will form the base of your muffin tin chicken pot pies!

Step 4: Assemble the Pies

Press each pie crust circle into the muffin tin cups, making sure they cover the bottom and sides.

Spoon the chicken mixture evenly into each pie crust, filling them about 3/4 full.

Don’t overfill, or you’ll have a messy oven!

This step is where you can really see your hard work come together.

Step 5: Decorate and Bake

If you have leftover pie crust, cut out fun shapes like stars or hearts to place on top of each filled pie.

Brush the edges of the pie crusts with the beaten egg for that golden finish.

Now, pop them in the preheated oven and bake for 20-25 minutes.

The aroma will be irresistible!

Tips for Success

• Use leftover chicken for a quick prep—rotisserie works wonders!
• Don’t skip the egg wash; it gives your crust that beautiful golden color.
• Experiment with spices! A dash of paprika or cayenne can add a nice kick.
• Let the pies cool for a few minutes before removing them from the tin to avoid breakage.
• Make a double batch and freeze some for a quick meal later!

Equipment Needed

• Muffin tin: Essential for shaping your pies. A standard 12-cup tin works perfectly.
• Mixing bowl: Any large bowl will do for combining your filling.
• Rolling pin: If you don’t have one, a wine bottle can work in a pinch!
• Round cutter: A glass or jar can substitute for cutting out pie crust circles.
• Pastry brush: Use a clean paintbrush if you’re in a bind for the egg wash!

Variations

• Cheesy Delight: Add 1/2 cup of shredded cheese, like cheddar or mozzarella, to the filling for a creamy twist.
• Vegetarian Option: Substitute the chicken with sautéed mushrooms or lentils and use vegetable broth instead of chicken broth.
• Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for those who enjoy a bit of heat.
• Herb Infusion: Experiment with fresh herbs like rosemary or parsley for a burst of flavor.
• Gluten-Free Crust: Use gluten-free pie crusts to make this dish suitable for those with dietary restrictions.

Serving Suggestions

• Side Salad: Pair your Muffin Tin Chicken Pot Pies with a fresh garden salad for a light, crunchy contrast.
• Mashed Potatoes: Creamy mashed potatoes make a comforting side that complements the pies beautifully.
• Drinks: Serve with a chilled glass of iced tea or a light beer to enhance the meal.
• Presentation: Garnish with fresh herbs like parsley for a pop of color and freshness.

FAQs about Muffin Tin Chicken Pot Pies

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works just as well in these Muffin Tin Chicken Pot Pies. It’s a great way to repurpose holiday leftovers!

How do I store leftover chicken pot pies?

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze them for up to three months. Just reheat in the oven for the best texture!

Can I make these Muffin Tin Chicken Pot Pies ahead of time?

Yes! You can prepare the filling and assemble the pies a day in advance. Just cover them and store in the fridge until you’re ready to bake.

What can I substitute for cream of chicken soup?

If you want a healthier option, you can make a homemade white sauce using butter, flour, and milk. This will give you a creamy base without the preservatives.

Are Muffin Tin Chicken Pot Pies gluten-free?

To make them gluten-free, simply use gluten-free pie crusts. The filling is naturally gluten-free, so you’re all set!

Final Thoughts

Muffin Tin Chicken Pot Pies are more than just a meal; they’re a celebration of comfort and creativity in the kitchen.

Each bite is a delightful mix of flavors and textures, reminding me of cozy family dinners.

Whether you’re whipping them up for a busy weeknight or a special gathering, these little pies are sure to impress.

They bring warmth to the table and smiles to faces, making every moment spent cooking worthwhile.

So roll up your sleeves, gather your ingredients, and enjoy the joy of creating something delicious that everyone will love!

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