Description

These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food, offering individual-sized savory pies filled with tender chicken, fresh vegetables, and creamy gravy, all encased in flaky homemade pie crust. Perfect for a comforting dinner or meal prep, these pot pies are easy to make and bake in a muffin tin for perfect portion control and beautiful presentation.

Ingredients

Scale

Pie Crust

1 batch of pie crust

Filling

1 pound skinless, boneless chicken breast halves, cubed
¾ cup chopped carrots
¾ cup chopped potato
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
½ teaspoon salt
¼ teaspoon black pepper
Other spices to taste (e.g., garlic powder, celery seed)
2 cups chicken broth
1 to 1½ cups milk

Instructions

Preheat the oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pot pies later.
Cook the chicken and vegetables: In a saucepan, combine the cubed chicken, chopped carrots, potatoes, and green beans. Add enough chicken broth to cover the ingredients, then bring to a boil and cook for 15 minutes. After cooking, remove from heat, drain the broth while saving it, stir in the corn, and set this mixture aside.
Prepare the gravy: In the same saucepan over medium heat, melt the butter and cook the chopped onions until they are soft and translucent. Sprinkle in the flour, salt, pepper, and any additional spices you like. Slowly stir in 1¾ cups of the reserved chicken broth and 1 cup of milk. Simmer over medium-low heat, stirring frequently, until the sauce thickens to a creamy gravy consistency. Remove from heat and set aside.
Combine filling and gravy: Mix the cooked chicken and vegetables with the prepared gravy. If the mixture seems too dry or not saucy enough, add additional chicken broth and milk one tablespoon at a time until the filling has a thick, gravy-like texture. Adjust seasoning as needed.
Prepare the pie dough bases: Divide the pie crust dough into thirds, and from each third, cut out four rounds, making 12 total. Roll each dough circle large enough to fit into muffin tin cups with about a half-inch overhang.
Assemble the pies: Press each dough round into the muffin tin cups, allowing the edges to hang over. Generously fill each cup with the chicken and vegetable mixture, making the filling dome on top.
Add the tops and seal: Place the remaining six dough circles on top of the filled muffin cups. Press the top and bottom crusts together and trim any excess dough. Use the back of a knife or your fingers to pinch the edges tightly to seal the pies.
Prepare for baking: Optionally, brush the tops of the pies with an egg wash, milk, or cream for a golden finish. Using a sharp knife, cut a few small slits into the tops of each pie to allow steam to escape while baking.
Bake the pot pies: Place the muffin tin in the preheated oven and bake at 425 degrees F for 30 minutes, or until the pies are crisp on top and golden brown. Remove from oven and let cool slightly before serving.

Notes

You can customize the vegetables by adding peas, celery, or mushrooms for extra flavor and texture.
Using homemade pie crust enhances flavor, but store-bought crusts can be used as a convenient shortcut.
If you prefer smaller or larger pies, adjust the dough circle size accordingly, just keep the same bake time and check for doneness.
Allow pies to cool for a few minutes before removing from the muffin tin to help them set and prevent breaking.
Leftover filling can be refrigerated for up to 3 days or frozen for future use.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: chicken pot pies, muffin tin recipes, comfort food, easy dinner, homemade pot pie, individual pot pies, chicken dinner, baked pot pie