Muffin Tin Chicken Pot Pies
Chicken Pot Pie is classic comfort food that my whole family loves when the weather gets chilly. While I sometimes made a large full size portion, (I love this Skillet Pot Pie with Cheddar Biscuits– all made in a large skillet,) but sometimes individual is a nice option. We can save what we don’t eat for quick and easy leftovers, and my kids love anything personal and mini!
This version involves a homemade flaky crust, a creamy filling full of veggies and tender chicken, and the perfect golden top that is just so satisfying to cut into. Just as delicious as classic chicken pot pie but scaled down for size!
Ingredient List for Mini Chicken Pot Pie Recipe:
- Shredded Chicken
- Mixed Vegetables (I like corn, carrots, potatoes, peas and green beans.)
- Chicken broth
- Pie Crust
- Fresh Herbs
- Salt & Pepper
- Egg for egg wash
Supplies needed for Muffin Tin Chicken Pot Pies:
- Jumbo Muffin Pan
- 4 inch round cookie cutters or a biscuit cutter
- large pot or dutch oven
- Food Processor (for pie crust, optional)
- Cooking Spray
Make your homemade pie crust in your food processor or a large bowl, flatten into a disc and chill in the fridge while you prepare your filling. Then you make a creamy sauce and add your veggies and chicken- pot pie filling is as easy as that!
Roll out the crust on a lightly floured surface to about 1/2 inch thick (thicker than you’d normally roll it,) and use a 4 inch cutter to cut out 8 circles. Then roll them flatter with a rolling pin- you want about a 7 inch circle to have enough dough to fill the jumbo muffin cups. You could also use a 7 inch bowl or dish to trace the crust if you prefer, but this method worked well for me.
Place a bottom crust in each muffin tin, fill with cooled topping, Lay top crusts on, and then trim and crimp as desired. Brush with egg yolk and bake for 30 minutes or until golden brown.
Can I use a Rotisserie Chicken?
YES! This is my favorite way to make this recipe in a time crunch. It’s great way to use up leftover chicken too. Just add the shredded chicken into the veggie/cream sauce after it’s done.
If I don’t want to make homemade crust what can I use?
I think store bought pie dough or puff pastry sheets would both work well here. Some people seem to have used biscuit dough crescent roll dough with great success too, but I haven’t tried that method.
Can I make this recipe with frozen vegetables?
Definitely. Add frozen veggies to your cream sauce before adding your chicken. I like a medley with carrots, corn, peas and green beans.
Can I freeze these homemade mini chicken pot pies?
Yes! When they have fulled cooled, wrap individual pot pies in plastic wrap and then store them in an airtight container or ziplock bag for up to a month. To reheat, thaw fully on the counter and then warm in a 350F oven or toaster oven.
What herbs and seasonings can I add to my filling?
- Sautéed shallot and garlic
- Fresh Thyme, Rosemary or Parsley
- Bay Leaf
- Parmesan or Cheddar Cheese
- Dried herbs
- Onion powder
- Garlic Salt
Muffin Tin Chicken Pot Pies
- 1 batch of pie crust
- 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
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Other spices to taste (garlic, celery seed etc.)
- 2 cups of chicken broth
- 1 to 1½ cups milk
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, potatoes, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1¾ cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
- Each 3rd of dough will need to yield 4 dough rounds. (If you need to gather the scraps and re-roll a couple times that's fine.) Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half inch over hang.
- After all the dough is in, add the filling into each tin. Be generous with the filling, you want it to dome on the top
- Take the remaining 6 dough circles and one by one lay on top of the filling. Press the top and bottom dough layers together and trim excess.
Using the back of a knife or your finger, pinch the edges of each pie to seal.
- Brush the top of each pie with an egg wash, milk or cream. (optional)
Cut a few slits into each pie to release steam when baking.
Bake at 425 for 30 minutes, or until pies are crisp on top and golden brown.
I was wondering the other day whether it would be possible to make little chicken pies in a muffin tin – now that I see how cute they are, I want to make them tonight!!
YUM!!!! I ADORE chicken pot pie! These look fab!
I’m a hot mess with dough but I totally want to attempt these babies!!!! The photo is GORGEOUS!!!!!!!!!!!!!!!!!
These are great! I can’t wait to try these.
I love chicken pot pies with a nice buttery crust! Pate brisee is a great thing, too often forgotten!
Oh, boy, my hubby would LOVE these!!! And I love the individual servings…so fun!
These look great. I love that they are minis in a muffin pan.
Oooh, mouth watering immediately! Looks fantastic, and I love that they are personal size :) I always go way overboard on pot pies. Great recipe!
Those look so great and I love anything in “mini” size!
i looove this idea! i’ve been planning on making them with your old recipe, but it seems i have this new recipe to use! can’t wait to make them :)
Great idea! I love making Chicken Pot Pie but usually make 1 regular sized pie, this is a much better amount for two people!
I love the mini pot pies not only are they cute but looks so good!
This is such a neat idea. I am imaging so many variations of fillings for this. Great post
Okay – that is too cool for words! I can absolutely believe that this is your most popular post! I love the idea of mini pot pies! I love butter crusts, but for health reasons – use the olive oil crust frequently. …isn’t it amazing how versatile a food processor is?
I love part 2 of these cute pies! SUCH a great idea to make these in a muffin pan. Wonderful Audra :)
WHAT?! I need these! Like, now! And I didn’t even know about Part 1. It’s like I’ve been living in a cave. Thank goodness I’ve seen the light… in chicken pot pie form.
I love that you can freeze these and I am quite jealous of your beautiful photos!
Amazing! Love this recipe and cannot wait to try it out! Little personal pot pies, so cute. Great idea!
Mini anything and I’m hooked. These are amazing. I must make these on the weekend – my partner will love them.
These look amazing and would make me happy any day!
This is awesome. I’m a fool for individual-sized meals. De-lic-ious!
So, do you freeze them in the muffin tin? then what…
Hey Sue! I edited the freezing instructions above to clarify. Let me know of you guys have any other questions!
Love the size of these! Pinning……
Nothing beats a good butter crust! Congrats on making the Top 9!
i have one of those mega muffin tins and am always looking for ways to use it. can’t wait to try this out!
I love this idea. Thx for sharing.
These are adorable! I LOVE pot pie and this looks like such an awesome spin to pot pie. I’ll have to try it (with these cold winter weather these would be such a wonderful way to warm up!)
There are so many things I love about these… The ease, the size, the deliciousness. Where to start? I’ll definitely be making a bunch this weekend to freeze. What an awesome idea!
Oh. my. These are the cutest, yummiest things.
These are brilliant! Bookmarking them to make for dinner soon… Thanks for sharing :)
May I use your picture on Pinterest?
If you don’t have the muffin pan you can do the same thing with rammekins. I just put mine on a cookie sheet in case there’s any spill over. And use the rammekin to make your pastry circles. It will be the perfect size, all you need do is stretch each circle out a bit for the top crust. (I don’t usually use a bottom crust with the rammekins.)
Thanks for the wonderful tips! :)
How do you remove from muffin pan without the mini pot pies breaking?
Hey! I didn’t have a problem with this because of the high butter content in the crust. If you’re worried though- maybe put a round of parchment in the bottom of the tin? Then, gently run a knife around the edge and it should just pop out. Good luck!
I made these tonight! They were delicious. My green beans were frozen solid and I was too hungry to thaw them, so I substituted some fresh summer squash I had in the fridge. A surprisingly tasty change. They broke when they came out of the pan, which I attribute to rolling my dough too thin and putting the filling in while piping hot. But nevertheless, they still tasted good. And since I was the only one eating them, I didn’t care how they looked. ;)
I made these pot pies last night and OMG – they are GOOD!!!!!! My fiance LOVED them. I made a few variations: 1) vegetable broth instead of chicken – however, I also added chicken bouillon cubes to the filling. 2) half of the salt I changed to garlic salt. 3) I added corn and peas — I’m vegetarian, and these turned out great. It was also my first time ever making crust, and this crust was to die for!! Thank you so much for the wonderful recipe!!!!!!!!
I’m so glad you like them Debbie! The adjustments you made sound great!
Made the muffin tin turkey pot pies after Thanksgiving using leftover turkey, gravy and frozen mixed frozen veggies thawed. Yummy! Thank you! Crust was awesome! Instead of rolling out and cutting cicles, I formed the dough into a log, frigged it and divided it into 12 little hockey pucks, 6 of which were 2/3 rds the size of the others. Then I formed them between plastic wrap in a tortilla press, perfect size! Soooo easy. Thank you! Going to try the peach things next.
Wonderful tips! Thanks for sharing!
Can I use a standard muffin tin instead of a large one?
Sure TIna! They’ll just be smaller :)
You’re awesome! I’m trying this recipe this weekend. (On a side note, this is the only recipe for muffin tin pot pies that I’ve found which doesn’t call for store-bought pastry dough. :/ )
We made these tonight for dinner and they were AMAZING !! We added mushrooms and celery , and did frozen peas instead of green beans!! Mmm… The kids loved helping assemble the pies and my husband raved about how amazing the crust was!! Thank you!!
Hi there – just found this recipe. They look amazing! I was wondering how you cook them after they’ve been frozen? Do you need to put them back in the muffin tin, so they hold their shape?
I’m wanting to make these for my mother in law, for her freezer, but I know she doesn’t have large muffin trays. Just wondering if they can be cooked alone on a cookie sheet?
You could always precook them; then she’d only have to thaw/heat them.
Made these today, but with a beef filling and Julia Childs crust recipe. I also cut the recipe in half. Held together well, but came out way overcooked!:'( Could be since I halved it? Next time I’ll try lowering the temp to 375 and check on them in 15 minutes. Other than that it’s a great method.
Can you use something like biscuit dough or something instead of pie crust? Or premade crust that you buy?
Sure you definitely could!
I have actually used your previous pot pie recipe in the past. I printed it out, and now that I’m using a new meal planning system (PlanToEat) I wanted a digital copy of it. I hunted down your blog so I could just copy the recipe over and instead I found this! I loved your other recipe and I’m excited to try this out.