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Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Find it online: https://mealsbysarah.com/mini-chicken-pot-pie-muffins/