Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies deliver a delightful twist on a classic comfort food favorite. These mini savory pies are perfect for family dinners, gatherings, or meal prep, offering individual servings that are as visually appealing as they are tasty. With tender chicken and fresh vegetables enveloped in a flaky crust, these pot pies promise to impress everyone at your table. The best part? They’re easy to make and fully customizable to suit your taste!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 muffin tin pies 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 batch of pie crust
- 1 pound skinless, boneless chicken breast (cubed)
- ¾ cup chopped carrots
- ¾ cup chopped potatoes
- ¾ cup fresh green beans (cut into 1-2 inch pieces)
- ⅓ cup butter
- ⅓ cup chopped onion
- ½ cup corn (fresh or frozen)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chicken broth
- 1 to 1½ cups milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, boil cubed chicken, carrots, potatoes, and green beans in chicken broth for about 15 minutes. Drain, reserving broth.
- In the same saucepan, sauté onions in butter until soft. Stir in flour, salt, pepper, and gradually add reserved broth and milk until thickened.
- Combine the chicken mixture with the sauce.
- Roll out pie crust and cut circles to fit muffin tin cavities.
- Fill each cavity with the chicken mixture and top with another dough circle. Seal edges.
- Bake for about 30 minutes or until golden brown.
Nutrition
- Serving Size: 1 muffin tin pie (115g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
Find it online: https://epichistorian.com/muffin-tin-chicken-pot-pies/