Description
These Mini Chicken Pot Pie Muffins are a cozy, bite-sized twist on the classic comfort food. Packed with creamy chicken and veggie filling inside golden, flaky puff pastry, they’re perfect as appetizers, snacks, or even a quick dinner.
Ingredients
Scale
For the filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Make the filling: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in broth and cream. Cook until thickened and bubbling, stirring constantly.
- Add chicken and veggies: Stir in cooked chicken and thawed vegetables. Season with garlic powder, onion powder, salt, and pepper. Remove from heat.
- Prepare the crust: Roll out puff pastry on a lightly floured surface. Cut 12 large circles and press each into muffin tin cups, letting edges come up the sides.
- Fill: Spoon the chicken mixture evenly into each pastry cup.
- Top and seal: Cut 12 smaller pastry circles or squares and place over filling. Pinch edges to seal.
- Brush and bake: Brush tops with beaten egg and bake for 20–25 minutes, until golden and bubbly.
- Cool and serve: Let cool for a few minutes in the tin before serving warm.
Notes
- Substitution: You can use store-bought pie crust instead of puff pastry.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Make-ahead: Filling can be prepared a day in advance and stored in the fridge until ready to assemble.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: mini chicken pot pies, muffin tin pot pies, puff pastry chicken pies, savory hand pies, comfort food snacks