Hey there, my fellow food lovers! I’m super excited to share one of my absolute favorite recipes with you today: Muffin Tin Chicken Pot Pies! If you’re anything like me, you know there’s something incredibly comforting about a warm, flaky pot pie, especially when it’s made in a fun, bite-sized format. These little gems remind me of cozy family gatherings and chilly nights when my mom would whip up her famous chicken pot pie.
Not only are these muffin tin versions adorable, but they also pack a flavor punch and are perfect for any occasion. Whether you’re hosting a gathering, meal prepping for the week, or just craving something hearty and delightful, these mini pot pies are here to save the day. Let’s roll up our sleeves and get cooking!
What’s in Muffin Tin Chicken Pot Pies?
Let’s take a closer look at the ingredients that make these pot pies so scrumptious:
Cooked Chicken: The star of the show! I love using leftover rotisserie chicken because it’s so convenient and packed with flavor. You can also poach some chicken if you prefer.
Frozen Mixed Vegetables: A blend of peas, carrots, and corn, these veggies add a pop of color and sweetness. I personally recommend using frozen for ease, but fresh works too if they’re in season!
Chicken Broth: This adds depth and moisture to your filling. Use low-sodium broth if you’re watching your salt intake.
Heavy Cream: A splash of richness that turns this dish into something truly creamy and decadent. Don’t skimp on this—trust me!
Onion and Celery: These aromatic veggies bring a great base flavor. I always go for yellow onion and crisp celery for the best results.
Butter: Just a couple of tablespoons to help sauté the veggies and deepen the flavor profile.
Garlic Powder: Because everything is better with garlic! It adds aroma and flavor in just a sprinkle.
Salt and Pepper: Essential seasonings to enhance all those lovely flavors.
Refrigerated Pie Crusts: So much easier than making from scratch! I typically grab a package that has two crusts for this recipe.
Egg (for egg wash): This gives that golden finish on top, elevating the appearance of your mini pot pies.
Is Muffin Tin Chicken Pot Pies Good for You?
Oh, the classic question! So, let’s chat about the health benefits and considerations of our delightful Muffin Tin Chicken Pot Pies.
Chicken: Packed with protein, chicken is a great choice for muscle repair and keeping you full.
Vegetables: Those frozen mixed veggies not only add color but bring along fiber and essential vitamins. Peas, carrots, and corn all boast nutritional goodness.
Heavy Cream: While it does add to the richness, it also means this dish is a bit indulge-y. If you’re looking to lighten things up, consider swapping some of the cream for milk or a non-dairy alternative, but the dish might lose some creaminess.
As for salt, keep that in mind if using regular chicken broth—opt for low-sodium options to control your intake. Overall, while these pot pies may not exactly fall under the “salad” category, they are made with real ingredients and can fit into a balanced diet, especially if enjoyed in moderation.
Ingredients List
Here’s what you’ll need to whip up these delicious pot pies (serves about 6):
– 2 cups cooked chicken, diced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup onion, finely chopped
– 1/4 cup celery, finely chopped
– 2 tablespoons butter
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 package refrigerated pie crusts (usually contains 2 crusts)
– 1 egg (for egg wash)
How to Make Muffin Tin Chicken Pot Pies?
Okay, let’s get down to the nitty-gritty and make these delicious pot pies!
1. Preheat your oven to 400°F (200°C). Trust me; the aroma that’ll fill your kitchen will be worth it!
2. In a large skillet, melt the butter over medium heat. Add in the onion and celery, sautéing until softened (about 5 minutes).
3. Stir in the cooked chicken, frozen mixed vegetables, chicken broth, heavy cream, garlic powder, salt, and pepper. Let that mingle and cook for an additional 5-7 minutes until everything is heated through and slightly thickened.
4. Roll out the pie crusts on a floured surface. Cut out circles that fit your muffin tin cups, making a bottom crust and a top crust (about 4 to 5-inch round cutters are super handy here).
5. Grease your muffin tin with cooking spray or a dab of butter. Press the smaller circles into each cup for the bottom crust.
6. Spoon the chicken mixture evenly into each muffin cup, filling just below the edge.
7. Take your larger circles, place them over the filling, and press the edges to seal. Don’t forget to cut small slits in the top to let that steam escape!
8. Whisk the egg and brush it over the tops of each pie for a lovely golden finish.
9. Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbling away with deliciousness!
10. Let the pot pies cool for a few minutes before carefully removing them from the muffin tin.
Mini Pot Pie Perfection!
These muffin tin chicken pot pies are fabulous on their own, but here are a few fun twists and ideas! You can find any number of delicious variations—like using leftover turkey or even swapping in veggies like broccoli or green beans. If you’re feeling fancy, top them with a sprinkle of fresh herbs pre-bake for extra flavor!
And don’t forget the sides! A light salad or some roasted veggies make for a well-rounded meal.
So, there you have it! These muffin tin chicken pot pies are bound to become a go-to dish in your home. I can already see them being a hit at your dinner table and a wonderful respite from chilly nights. I can’t wait for you to try them, so when you do, drop a comment and let me know how they turned out. Happy cooking, my friends!
