Mini Chicken Pot Pies Muffins Recipe
Learn how to make mini chicken pot pies muffins in just 30 minutes! Quick, easy, and delicious, these muffins are perfect for dinner, snacks, or parties.
Ingredients
Dough Base (1 can or package):
- Commonly used: Refrigerated biscuit dough or puff pastry sheets.
- Alternative: Crescent roll dough works in a pinch though you’ll want to be mindful of rolling it into the correct shape.
Cooked Chicken (2 cups, shredded or cubed):
- Ideally use leftover rotisserie chicken which brings extra flavor.
- Alternatively you can boil or bake chicken breasts, then shred them.
Mixed Vegetables (1–1½ cups):
- Frozen peas and carrots are classics.
- Feel free to use fresh veggies if you have time—chopped carrots celery, onions, and peas make an excellent combination.
Cream of Chicken Soup (1 can or about 10.5 ounces):
- This is the creamy binder that holds everything together.
- If you prefer homemade you can create your own cream sauce by combining chicken stock, cream, and a roux of butter and flour.
Milk (½ cup):
- Used to thin out the cream of chicken soup and create a cohesive filling.
- You can substitute half-and-half for a richer taste or even chicken broth for a slightly lighter result.
Seasonings:
- Salt and Pepper: Adjust these according to taste.
- Garlic Powder ½ teaspoon: Adds an extra layer of savory flavor.
- Onion Powder ½ teaspoon: Complements the creamy chicken mixture well.
- Dried Thyme or Parsley optional, ½ teaspoon: Offers that classic pot pie herbal note.
Optional Extras:
- Grated Cheddar Cheese ½ cup: If you want a cheesy filling, stir this into your chicken mixture.
- Fresh Herbs chopped parsley, thyme, or chives, about 1 tablespoon: Sprinkle on top after baking for a pop of color and flavor.
Egg Wash (optional):
- If using puff pastry or certain biscuit brands brushing the tops with a lightly beaten egg gives them a beautiful golden-brown finish.
Instructions
Step 1: Preheat and Prepare the Muffin Tin
- Preheat Your Oven: Set the oven to 375°F (190°C). If your dough package specifies a different baking temperature, follow those guidelines, though 375°F is typical for biscuits and puff pastry.
- Grease the Muffin Tin: Lightly coat each cavity of a standard muffin tin with cooking spray or a small dab of butter. This prevents your mini pies from sticking.
Step 2: Prepare the Dough
- Roll or Flatten the Dough: If using refrigerated biscuits, you can typically press them with your fingers to slightly flatten them. Puff pastry sheets usually need to be cut into squares—roughly 4x4 inches. The goal is to have enough dough to line each muffin cup with a small overhang or just enough to hold the filling.
- Fit Dough into Muffin Cups: Carefully press each piece of dough into a muffin tin cavity. You want enough dough to line the bottom and sides of the muffin cup, forming a “cup” shape.
Step 3: Combine the Filling
- Mix Cream of Chicken Soup and Milk: In a medium bowl, whisk together the cream of chicken soup and milk until combined. If you like a thicker consistency, use less milk; if you prefer it thinner, add a bit more.
- Add Cooked Chicken: Stir in the shredded or cubed chicken until evenly coated.
- Stir in Vegetables: Add your mixed vegetables of choice (peas, carrots, corn, etc.). Make sure they’re thawed if you’re using frozen.
- Season: Sprinkle in salt, pepper, garlic powder, onion powder, dried thyme, and any other preferred seasonings. Mix well to ensure an even distribution of flavors.
- Optional Cheese: If you want a cheesy filling, fold in about ½ cup of grated cheddar or mozzarella cheese.
Step 4: Fill and Seal
- Spoon Filling into Dough Cups: Take a generous spoonful of the chicken mixture and fill each dough-lined muffin cup about three-quarters full. Overfilling can cause the filling to bubble over, so keep an eye on portion sizes.
- Optional Topping: If using puff pastry, you might have enough dough to cut small pastry rounds or shapes to place on top. If using biscuit dough, you can fold any overhanging dough edges over the filling. You can also top with a bit of extra cheese for a golden crust.
- Egg Wash (Optional): Brush the exposed dough surfaces lightly with a beaten egg if you want that bakery-style shine and enhanced golden color.
Step 5: Bake
- Place Tin in the Oven: Slide the muffin tin onto the middle rack of the preheated oven.
- Bake Duration: Cook for 15–20 minutes, or until the dough is golden brown and the filling is bubbling. If your dough requires a specific cooking time, follow the instructions on the package but keep an eye on the muffins.
- Check Doneness: Gently lift one muffin out (using a fork or small spatula) to see if the bottoms and sides are fully cooked. Under-baked dough can be doughy and unappealing, so ensure that each mini pie is nicely browned.
Step 6: Cool and Serve
- Let Them Rest: Remove the muffins from the oven and allow them to rest in the tin for a minute or two before gently transferring them to a cooling rack or serving platter. This short rest helps the filling set up, preventing accidental spills or burns.
- Serve Warm: These are best enjoyed hot out of the oven. However, they maintain a satisfying flavor and texture even after cooling down to room temperature.
Notes
Nutrition Information (Per Serving)
- Calories: ~220 kcal
- Total Fat: ~13 g
- Saturated Fat: ~4 g
- Protein: ~12 g
- Carbohydrates: ~17 g
- Fiber: ~1 g
- Sugars: ~2 g
- Sodium: ~490 mg