Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. These mini pot pies pack all the savory flavors you love into a convenient, bite-sized format. Perfect for family dinners, gatherings, or even meal prep, these treats are easy to make and always a crowd-pleaser. With tender chicken and fresh veggies enveloped in a flaky crust, they stand out as an ideal dish for any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, this recipe is perfect for both novice and experienced cooks.
• Flavorful Filling: The combination of chicken, vegetables, and spices creates a rich and satisfying filling.
• Versatile Serving Options: Ideal for lunchboxes or as appetizers at parties, these mini pies fit any meal plan.
• Kid-Friendly: Kids love the fun size of these pot pies, making them a hit with the whole family.
• Customizable Ingredients: Feel free to swap in your favorite vegetables or spices based on what you have on hand.

Tools and Preparation

Having the right tools will make your cooking experience smoother. Here’s what you’ll need:

Essential Tools and Equipment

• Muffin tin
• Saucepan
• Mixing bowl
• Rolling pin
• Knife

Importance of Each Tool

• Muffin tin: Essential for shaping your mini pot pies evenly and keeping them contained while baking.
• Saucepan: Perfect for cooking the filling ingredients evenly and creating the sauce without any mess.
• Rolling pin: Helps in rolling out the dough to ensure it fits perfectly into muffin cups.

Ingredients

For the Pie Crust

• 1 batch of pie crust

For the Filling

• 1 pound skinless, boneless chicken breast halves – cubed
• ¾ cup chopped carrots
• ¾ cup chopped potato
• ¾ cup fresh green beans cut into 1 or 2 inch pieces
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Other spices to taste (garlic, celery seed etc.)
• 2 cups of chicken broth
• 1 to 1½ cups milk

How to Make Muffin Tin Chicken Pot Pies

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F (220 degrees C). This ensures that your pot pies will bake evenly.

Step 2: Cook the Chicken and Vegetables

In a saucepan:
* Combine cubed chicken, carrots, potatoes, and green beans.
* Add enough chicken broth to cover all ingredients.
* Boil for about 15 minutes until tender.
* Remove from heat, drain while saving the broth, stir in corn, and set aside.

Step 3: Prepare the Sauce

In the same saucepan over medium heat:
* Melt butter and cook onions until soft and translucent.
* Stir in flour, salt, pepper, and any additional spices you like.
* Slowly add 1¾ cups of reserved chicken broth and 1 cup of milk.
* Simmer over medium-low heat until thickened. Remove from heat.

Step 4: Combine Filling with Sauce

Mix together:
* The chicken mixture with the sauce until fully combined.
* If it seems too thick, add additional broth or milk one tablespoon at a time until you achieve a nice gravy-like consistency.

Step 5: Prepare Pie Crusts

Roll out each third of dough:
* Yielding four rounds from each part. Gather scraps if needed.
* Ensure each round is large enough to press into muffin tins with a half-inch overhang.

Step 6: Fill Muffin Tins

Once all crusts are in place:
* Generously fill each pie with your chicken mixture; let it dome on top for extra deliciousness.

Step 7: Seal the Pies

Using remaining dough circles:
* Lay one on top of each filled muffin tin.
* Press edges together to seal tightly; trim excess dough if necessary.

Step 8: Bake Your Mini Pies

Before baking:
* Brush tops with egg wash or milk if desired.
* Cut slits in each pie to release steam during baking.
Bake at 425 degrees F for about 30 minutes until crisp and golden brown.

Enjoy these delightful Muffin Tin Chicken Pot Pies hot from the oven! They’re sure to become a household favorite.

How to Serve Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a delightful dish that can be served in various ways to enhance your meal experience. Here are some creative serving suggestions to consider.

Individual Servings

• Serve each pie warm, straight from the muffin tin for a cozy, personal touch.

With Fresh Salad

• Pair with a light green salad topped with vinaigrette to balance the richness of the pies.

Accompanied by Fruit Chutney

• A dollop of fruit chutney can add a sweet and tangy contrast that complements the savory filling.

Garnished with Fresh Herbs

• Sprinkle fresh parsley or thyme on top for added flavor and a pop of color.

On a Platter

• Arrange multiple pies on a large platter for family-style dining, encouraging everyone to help themselves.

How to Perfect Muffin Tin Chicken Pot Pies

Perfecting Muffin Tin Chicken Pot Pies involves attention to detail during preparation. Here are some tips to ensure they turn out delicious every time.

• Use cold ingredients – Keeping your butter and milk cold helps create a flaky crust when baking.
• Don’t overfill – While generous filling is great, avoid overfilling to prevent spills during baking.
• Seal edges well – Ensure the dough edges are tightly sealed to keep all the delicious filling inside.
• Adjust cooking time – Check for doneness early; ovens vary, and you want them golden brown but not burnt.
• Experiment with veggies – Feel free to add other vegetables like peas or mushrooms for varied textures and flavors.
• Cool before serving – Allow the pies to cool slightly before serving; this helps set the filling and makes them easier to eat.

Best Side Dishes for Muffin Tin Chicken Pot Pies

Pairing side dishes with Muffin Tin Chicken Pot Pies can enhance your meal’s appeal. Here are some excellent choices:

1. Garlic Mashed Potatoes – Creamy mashed potatoes with roasted garlic provide a comforting addition.
2. Steamed Broccoli – Lightly steamed broccoli adds color and nutrients while balancing the richness of the pies.
3. Cauliflower Rice – A low-carb alternative that absorbs flavors well; serve it seasoned or plain.
4. Roasted Asparagus – Crisp-tender asparagus drizzled with olive oil offers a fresh crunch alongside the pies.
5. Herbed Quinoa – Nutty quinoa mixed with fresh herbs creates a healthy, protein-packed side.
6. Mixed Green Salad – A simple salad with mixed greens, cucumbers, and cherry tomatoes adds freshness.
7. Sweet Potato Fries – Crispy sweet potato fries provide sweetness and an enjoyable texture contrast.
8. Corn on the Cob – Grilled or boiled corn brings sweetness that pairs beautifully with savory flavors.

Common Mistakes to Avoid

Avoiding common mistakes can help ensure your Muffin Tin Chicken Pot Pies turn out delicious every time.

• Not enough filling: Make sure to fill each muffin tin generously so the pies have a nice dome on top. A sparse filling will lead to dry pies.
• Overcooking vegetables: If you boil your veggies for too long before mixing, they can become mushy. Boil just until tender to retain their texture.
• Ignoring seasoning: Don’t forget to taste and adjust the seasoning in your sauce. Adding spices like garlic or celery seed can enhance the flavor significantly.
• Underbaking the crust: A soggy crust is a common issue. Ensure you bake at the right temperature and until the tops are golden brown for a perfect finish.
• Skipping the steam slits: Cutting slits into the tops of your pies allows steam to escape, preventing sogginess. Always remember this step before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow pies to cool completely before sealing to avoid moisture buildup.

Freezing Muffin Tin Chicken Pot Pies

• Freeze in an airtight container or heavy-duty freezer bag for up to 2 months.
• Wrap each pie individually for easy serving later.

Reheating Muffin Tin Chicken Pot Pies

• Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Stovetop: Place in a pan with a small amount of broth over low heat, covering until warmed through.

Frequently Asked Questions

If you have questions about making Muffin Tin Chicken Pot Pies, you’re not alone! Here are some common queries.

Can I use other meats in Muffin Tin Chicken Pot Pies?

Yes! Feel free to substitute chicken with turkey or beef according to your preference.

How do I make my Muffin Tin Chicken Pot Pies healthier?

You can add more vegetables like spinach or peas and reduce the butter used in the sauce for a lighter version.

What should I serve with Muffin Tin Chicken Pot Pies?

These mini pot pies are great on their own but pair well with a fresh salad or steamed vegetables for a complete meal.

Can I prepare Muffin Tin Chicken Pot Pies ahead of time?

Absolutely! You can assemble them and store them in the fridge before baking. Just add a few extra minutes to the cook time if baking from cold.

What are some variations for Muffin Tin Chicken Pot Pies?

Consider adding different vegetables like mushrooms or bell peppers. You can also experiment with spices such as thyme or rosemary for extra flavor!

Final Thoughts

Muffin Tin Chicken Pot Pies are not only delightful but also versatile, allowing you to customize fillings based on what you have on hand. They make an excellent weeknight dinner that everyone will enjoy. Give this recipe a try and feel free to adapt it with your favorite ingredients!

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Muffin Tin Chicken Pot Pies

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• Author: Olivia
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Muffin Tin Chicken Pot Pies are a delightful twist on the traditional comfort food, offering all the savory goodness of chicken and vegetables in a fun, bite-sized format. These mini pot pies are perfect for family dinners, gatherings, or meal prep, ensuring everyone enjoys a hearty treat. With tender chicken enveloped in a flaky crust and seasoned to perfection, these individual servings are not only delicious but also incredibly versatile. You can customize them with your favorite vegetables and spices, making them an ideal choice for any occasion. Serve them hot from the oven for a cozy meal that will quickly become a family favorite.

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Ingredients

Scale 1x2x3x

• 1 batch of pie crust
• 1 pound skinless, boneless chicken breast halves (cubed)
• ¾ cup chopped carrots
• ¾ cup chopped potatoes
• ¾ cup fresh green beans (cut into 1 or 2-inch pieces)
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• Salt and black pepper to taste
• 2 cups chicken broth
• 1 to 1½ cups milk

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a saucepan, combine chicken, carrots, potatoes, and green beans with enough chicken broth to cover. Boil until tender, about 15 minutes.
3. Remove from heat, drain while saving broth, stir in corn, and set aside.
4. In the same saucepan over medium heat, melt butter and cook onions until soft. Stir in flour, salt, pepper, and any desired spices.
5. Gradually add reserved broth and milk; simmer until thickened.
6. Combine chicken mixture with sauce; adjust consistency if needed.
7. Roll out dough to fit muffin tins; fill with chicken mixture.
8. Top with dough circles; seal edges well.
9. Bake for about 30 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie (100g)
• Calories: 320
• Sugar: 2g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg