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