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Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins

Delicious Mini Chicken Pot Pie Muffins feature a flaky golden crust filled with a creamy chicken and mixed vegetable medley, offering a portable, kid-friendly comfort food perfect for quick meals, snacks, or party appetizers.

  • Total Time: 45 minutes
  • Yield: 12 Mini Chicken Pot Pie Muffins 1x

Ingredients

Scale

Filling Ingredients

  • 1 cup cooked chicken breast, diced or shredded
  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 1/2 cup corn kernels
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk or cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon dried thyme (or preferred herbs)

Crust Ingredients

  • 1 sheet store-bought or homemade pie crust (enough to line and cover 12 muffin cups)
  • Butter or egg wash for brushing tops

Optional Variations

  • Shredded cheddar or parmesan cheese (for cheesy filling or topping)
  • Pinch of cayenne pepper or diced jalapeño (for a spicy kick)
  • Gluten-free pie crust or phyllo dough substitute
  • Plant-based margarine and coconut or almond milk (for dairy-free version)

Instructions

  1. Prepare the Filling: Sauté diced carrots, peas, and corn in butter over medium heat until tender. Add cooked chicken, then sprinkle flour over the mixture and cook for 1-2 minutes to remove raw flour taste. Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens into a creamy consistency. Season with salt, pepper, thyme, and any preferred herbs. Remove from heat and let cool slightly.
  2. Preheat and Prep Muffin Tin: Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper liners. Roll out the pie crust on a lightly floured surface to an even thin layer.
  3. Cut and Line Crust: Cut pie crust into rounds slightly larger than the muffin cups. Gently press each round into the bottom and up the sides of each muffin cup to form crust cups.
  4. Fill the Muffin Cups: Spoon the cooled chicken pot pie filling into each crust-lined muffin cup, filling nearly to the top but leaving room for the crust topping.
  5. Add Crust Toppings: Cut smaller circles, strips, or decorative shapes from the remaining pie crust dough. Cover the filling in each muffin, pressing edges gently to seal.
  6. Bake Until Golden: Brush the tops with melted butter or egg wash for a shiny, golden finish. Bake for 20-25 minutes until crust is flaky, puffed, and golden brown.

Notes

  • Keep pie crust chilled before shaping for a tender, flaky crust.
  • Do not overfill muffin cups to prevent filling leakage during baking.
  • Use leftover or day-old cooked chicken for best texture and convenience.
  • Simmer the filling gently, avoiding boiling, to maintain a creamy sauce.
  • Brushing tops with egg wash or milk enhances color and crispness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze wrapped muffins individually for up to 2 months, reheating in the oven when ready to eat.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free crust substitution)

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 150
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 45mg

Keywords: mini chicken pot pie muffins, chicken muffins, pot pie bites, party appetizers, kid-friendly snacks, comfort food, portable meals