If you’re searching for a delightful comfort food that’s both portable and packed with flavor, Mini Chicken Pot Pie Muffins fit the bill perfectly. These savory bites offer all the creamy chicken, tender veggies, and buttery crust you love in a classic pot pie, but in an easy-to-eat muffin form. Whether you’re looking for a hearty snack, a crowd-pleasing appetizer, or a fun meal idea, this Mini Chicken Pot Pie Muffins recipe guarantees a warm, satisfying bite everyone will adore.

Why You’ll Love This Recipe

Perfectly Portable: Compact and handheld, Mini Chicken Pot Pie Muffins are great for lunches or parties without the mess.
Quick to Make: Ready in about 30 minutes, they are perfect for busy days or last-minute gatherings.
Comfort Food Classic: All the flavors of a traditional chicken pot pie wrapped into a convenient muffin form.
Customizable Fillings: Easily swap in or out veggies, herbs, or proteins to match your taste or dietary needs.

Ingredients You’ll Need

This recipe keeps it simple but uses essential ingredients that build on one another to create that irresistible pot pie taste and texture. Each element plays a role, from luscious creamy filling to flaky, golden muffin tops.

Cooked Shredded Chicken: The star protein that delivers heartiness and flavor.
Mixed Vegetables: Classic peas, carrots, and corn add sweetness and color.
All-Purpose Flour: Helps thicken the savory sauce to just the right creaminess.
Butter: Adds richness to the filling and crust for that perfect buttery flavor.
Chicken Broth: Boosts the savory depth of the creamy sauce.
Milk or Cream: Provides a smooth, velvety base for the filling.
Puff Pastry or Pie Crust Dough: Creates a flaky, golden muffin top that seals in all the goodness.
Onion and Garlic: Aromatics that enhance the overall taste without overpowering.
Salt and Pepper: Essential seasoning to balance and highlight flavors.

Variations for Mini Chicken Pot Pie Muffins

One of the best things about Mini Chicken Pot Pie Muffins is how easy it is to tweak the recipe for your preferences or pantry. Feel free to mix and match ingredients to suit dietary needs or just try something new!

Vegetarian Option: Substitute chicken with cooked mushrooms or lentils for a meat-free version.
Spicy Twist: Add a pinch of cayenne or diced jalapeños for a gentle heat boost.
Different Veggies: Swap peas and carrots for broccoli, zucchini, or green beans to keep things fresh.
Herb Variations: Experiment with thyme, rosemary, or sage for different aromatic profiles.
Gluten-Free: Use gluten-free flour blends and pie crust to accommodate gluten sensitivities.

Easy Mini Chicken Pot Pie Muffins You’ll Love

How to Make Mini Chicken Pot Pie Muffins

Step 1: Prepare the Filling

Start by melting butter in a skillet over medium heat and sautéing diced onions and minced garlic until fragrant and translucent. Sprinkle in flour and cook for a minute to form a roux, stirring constantly. Slowly whisk in chicken broth and milk until the mixture thickens into a creamy sauce. Stir in cooked chicken, mixed veggies, salt, and pepper, then remove from heat to cool slightly.

Step 2: Prep the Dough

Roll out your pie crust or puff pastry to a thickness that fits your muffin tin cups nicely. Cut the dough into squares or circles just large enough to line the muffin tin cups and to cover the filling.

Step 3: Assemble the Muffins

Grease your muffin tin lightly. Press a piece of dough into each cup to form a base, then spoon the chicken and veggie filling evenly into each cup. Cover each with another piece of dough, pinching the edges gently to seal and creating a small slit or hole on top to let steam escape.

Step 4: Bake to Perfection

Brush the tops with a little beaten egg or milk for a golden finish. Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes until the crust is puffed and golden brown.

Pro Tips for Making Mini Chicken Pot Pie Muffins

Use Day-Old Chicken: Shredded leftover chicken works perfectly and adds great flavor.
Don’t Overfill: Leave some space to seal the dough without spilling filling over.
Chill Filling Slightly: Helps prevent the dough from getting soggy while assembling.
Keep an Eye on Browning: Oven temperatures vary, so start checking crust color around 18 minutes.
Experiment with Dough: Puff pastry will be flakier, while traditional pie crust offers a heartier bite.

How to Serve Mini Chicken Pot Pie Muffins

Garnishes

A sprinkle of fresh herbs like chopped parsley or thyme on top can brighten the flavors and add a lovely visual contrast to your Mini Chicken Pot Pie Muffins.

Side Dishes

Pair these muffins with a crisp green salad or steamed broccoli for a balanced meal. Mashed potatoes or roasted root vegetables also complement the creamy filling wonderfully.

Creative Ways to Present

Serve mini muffins on a wooden board with dipping sauces such as honey mustard or a tangy cranberry chutney to elevate the presentation for parties or special occasions.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mini Chicken Pot Pie Muffins in an airtight container in the refrigerator for up to 3 days, keeping their flaky texture and creamy filling intact.

Freezing

Wrap the muffins individually in plastic wrap and store them in a freezer-safe bag. They keep well for up to 2 months, making these a great make-ahead snack or meal option.

Reheating

Reheat muffins in a preheated oven at 350°F (175°C) for 10-12 minutes until warmed through and crispy again. Microwaving tends to soften the crust, so oven reheating is best.

FAQs

Can I use canned chicken for Mini Chicken Pot Pie Muffins?

Yes, canned chicken can be used in a pinch, but fresh cooked or leftover roasted chicken tends to yield better texture and flavor.

Are Mini Chicken Pot Pie Muffins freezer-friendly?

Absolutely! They freeze well for up to 2 months and can be reheated easily when you want a quick comforting snack or meal.

Can I make these muffins vegetarian?

Yes, simply replace chicken with hearty vegetables like mushrooms or lentils and adjust seasonings for a delicious vegetarian version.

What is the best dough to use for Mini Chicken Pot Pie Muffins?

Both pie crust and puff pastry work great; puff pastry offers a flakier texture while pie crust is a bit sturdier and easier to handle.

How do I prevent soggy bottoms in these muffins?

Be sure to cook your filling until thickened and slightly cool before filling the dough, and avoid overfilling to keep the crust crisp.

Final Thoughts

Mini Chicken Pot Pie Muffins bring the cozy, nostalgic flavors of classic comfort food into a fun, convenient form that’s perfect for any occasion. Whip up a batch to share with family or keep some handy for an easy snack that satisfies every time. Once you try these savory, flaky delights, they just might become your go-to recipe for fuss-free, delicious meals and gatherings!

Mini Chicken Pot Pie Muffins

Print Recipe

Mini Chicken Pot Pie Muffins are a delicious, portable comfort food featuring creamy chicken filling, tender mixed vegetables, and a flaky golden crust baked in muffin form. Ready in about 30 minutes, they are perfect as snacks, appetizers, or meals and can be customized with various fillings and dough options to suit your taste and dietary needs.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 mini muffins 1x
Category: Appetizers
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free flour and dough)

Ingredients

Scale

Filling

1 cup cooked shredded chicken
1/2 cup mixed vegetables (peas, carrots, corn)
2 tablespoons all-purpose flour (or gluten-free flour blend)
2 tablespoons butter
3/4 cup chicken broth
1/2 cup milk or cream
1/4 cup diced onion
1 clove garlic, minced
Salt and pepper, to taste

Dough

1 sheet puff pastry or pie crust dough (gluten-free if needed)

Finishing

1 beaten egg or milk (for brushing tops)

Instructions

Prepare the Filling: Melt butter in a skillet over medium heat and sauté diced onions and minced garlic until fragrant and translucent. Sprinkle in flour and cook for about 1 minute, stirring constantly to form a roux. Slowly whisk in chicken broth and milk until the mixture thickens into a creamy sauce. Stir in cooked shredded chicken, mixed vegetables, salt, and pepper. Remove from heat and let it cool slightly.
Prep the Dough: Roll out your pie crust or puff pastry to a thickness that fits nicely into your muffin tin cups. Cut the dough into squares or circles large enough to line the muffin cups and cover the filling.
Assemble the Muffins: Lightly grease the muffin tin. Press a piece of dough into each cup to form a base. Spoon the chicken and vegetable filling evenly into each cup. Cover each with another piece of dough, pinching the edges gently to seal and creating a small slit or hole on top to let steam escape.
Bake to Perfection: Brush the tops with beaten egg or milk for a golden finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the crust is puffed and golden brown.

Notes

Use day-old shredded chicken or leftovers for best flavor and texture.
Avoid overfilling the muffin cups to prevent spilling and soggy bottoms.
Allow the filling to cool slightly before filling the dough to keep the crust crisp.
Start checking the muffins around 18 minutes to avoid over-browning as oven temperatures may vary.
Puff pastry creates a flakier crust, while pie crust offers a sturdier texture.

Nutrition

Serving Size: 1 mini muffin
Calories: 180
Sugar: 2g
Sodium: 280mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg

Keywords: Mini chicken pot pie, chicken pot pie muffins, savory muffins, comfort food, portable snacks, appetizer