Everyone loves chicken pot pie, but who has time to make a whole pie? Enter these adorable, bite-sized versions baked in a muffin tin. Perfect for parties, meal prep, or just because you deserve a little comfort food in your life.
Why This Recipe Works
- Portion control: These mini pies are the perfect size for snacking or a light meal.
- Easy to make: No pie crust skills required here, folks.
- Customizable: Swap out veggies or protein to suit your taste.
- Freezer-friendly: Make a batch ahead and freeze for a quick meal later.
- Kid-approved: Fun to eat and just the right size for little hands.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Equipment Needed
- Muffin tin
- Rolling pin
- Mixing bowls
- Saucepan
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 375°F. While the oven heats, roll out your pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles slightly larger than your muffin tin cups. Press each circle into a greased muffin cup, making sure to cover the bottom and sides.
Make the Filling
In a saucepan over medium heat, melt the butter. Add the onion and celery, cooking until they’re soft, about 5 minutes. Stir in the flour, salt, and pepper, then gradually add the chicken broth and milk. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the chicken and vegetables.
Fill and Top
Spoon the filling into the prepared crusts, filling each about 3/4 full. Cut small circles or shapes from the remaining pie crust to top each pie. Press the edges to seal, then cut a small slit in the top of each for steam to escape.
Bake to Perfection
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before removing from the tin.
Serve and Enjoy
These mini pies are best served warm. Enjoy as is, or with a side salad for a complete meal.
Tips and Tricks
For a crispier crust, brush the tops with an egg wash before baking. If you’re short on time, use store-bought rotisserie chicken and pre-chopped veggies. To make ahead, assemble the pies and freeze before baking. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
Recipe Variations
- Vegetarian: Skip the chicken and add more veggies or a plant-based protein.
- Cheesy: Stir in some shredded cheddar cheese to the filling for extra richness.
- Spicy: Add a pinch of cayenne pepper or diced jalapeños to the filling for a kick.
- Gluten-free: Use a gluten-free pie crust and thicken the filling with cornstarch instead of flour.
- Herbed: Mix in some fresh herbs like thyme or rosemary for added flavor.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will give your pies a brighter flavor and crunchier texture. Just be sure to chop them finely and cook them until they’re tender before adding to the filling.
How do I store leftovers?
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I make these pies ahead of time?
Yes, you can assemble the pies and refrigerate them overnight before baking. Or, freeze them unbaked for up to 3 months. Just add a few extra minutes to the baking time if cooking from frozen.
Summary
These mini chicken pot pies are a fun, easy twist on a classic comfort food. Perfect for any occasion, they’re sure to be a hit with kids and adults alike.