Mini Chicken Pot Pies Muffins are a delightful and convenient way to enjoy the comforting flavors of chicken pot pie in a portable form. These mini pot pies are perfect for meals on the go, a fun dinner option, or a great addition to any party spread.
INGREDIENTS
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 refrigerated pie crusts
- Cooking spray
INSTRUCTIONS
- Step 1: Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray and set aside.
- Step 2: Mixing the Filling:
- In a large mixing bowl, combine 2 cups diced cooked chicken, 1 cup thawed mixed vegetables, 1 can condensed cream of chicken soup, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, salt, and pepper. Mix until well combined.
- Step 3: Prepare the Crusts:
- Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or glass, cut out circles of dough slightly larger than the muffin tin openings.
- Step 4: Assemble the Pot Pies:
- Press each dough circle into the greased muffin tin, allowing some overhang around the edges. Spoon the chicken mixture into each muffin cup, filling them almost to the top.
- Step 5: Seal and Vent:
- Fold the overhanging dough over the filling, crimping the edges to seal the pot pies. Cut a small slit in the top of each pot pie to allow steam to escape during baking.
- Step 6: Bake to Perfection:
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Step 7: Serve and Enjoy:
- Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy these delightful mini chicken pot pies muffins!
Serving and Storage Tips
- Serve the Mini Chicken Pot Pies Muffins warm for the best taste and texture. Pair them with a fresh salad or steamed vegetables for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- These mini pot pies can also be frozen. Allow them to cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator overnight and reheat in the oven.
- Customize your pot pies by adding different vegetables or using a different type of cheese for a unique flavor twist.
Helpful Notes
- Ensure the pie crust circles are slightly larger than the muffin tin openings to allow for overhang and sealing.
- For a golden crust, brush the tops of the pot pies with an egg wash before baking.
- Experiment with different seasonings, such as rosemary or sage, to complement the flavors of the chicken and vegetables.
Tips from well-known chefs
- Chef Gordon Ramsay suggests using high-quality, fresh ingredients for the best flavor.
- Chef Ina Garten recommends making extra filling to keep on hand for a quick meal during the week.
- Chef Jamie Oliver advises letting the pot pies rest for a few minutes after baking to allow the filling to set slightly.