Why You’ll Love This Recipe
- Portable & Fun: Easy to grab and eat, making them great for kids and parties.
- Comforting & Creamy: A flaky crust with a rich, savory filling.
- Quick & Simple: Uses store-bought pie crust for easy assembly.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 refrigerated pie crusts
- Cooking spray
Directions
Step 1: Prepare the Muffin Tin
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin with cooking spray.
Step 2: Make the Filling
- In a bowl, mix the chicken, vegetables, cream of chicken soup, cheese, and seasonings.
Step 3: Assemble the Pies
- Roll out the pie crusts and cut out circles slightly larger than the muffin tin openings.
- Press the dough into each muffin cup, leaving some overhang.
- Fill each with the chicken mixture.
- Fold the overhanging dough over the filling and cut a small slit on top for steam to escape.
Step 4: Bake
- Bake for 25-30 minutes or until golden brown.
- Let cool for a few minutes before serving.
Servings and Timing
- Servings: 12 mini pot pies
- Preparation Time: 15 minutes
- Baking Time: 25-30 minutes
- Total Time: 40-45 minutes
Variations
- Vegetarian: Swap chicken for mushrooms and extra veggies.
- Spicy: Add diced jalapeños or a pinch of cayenne pepper.
- Cheesy: Use different cheeses like mozzarella or Monterey Jack.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3-4 days.
- Freezing: Freeze for up to 2-3 months.
- Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave briefly.
FAQs
Can I use rotisserie chicken?
Yes! It’s a quick and flavorful option.
Can I use homemade pie crust?
Absolutely! Roll out your favorite homemade dough instead.
Can I freeze these for later?
Yes, freeze them after baking and reheat in the oven.
Conclusion
Mini Chicken Pot Pie Muffins are a delicious, easy-to-make comfort food that’s perfect for any occasion. Try them for dinner, snacks, or even as a party appetizer!
Mini Chicken Pot Pie Muffins
Mini Chicken Pot Pie Muffins are a bite-sized version of the classic comfort food, featuring a creamy, savory filling wrapped in a flaky crust. These easy-to-make muffins are perfect for quick dinners, meal prepping, or party appetizers. With tender chicken, vegetables, and a rich sauce, they deliver all the cozy flavors of a traditional pot pie in a fun, portable form!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini pot pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 refrigerated pie crusts
- Cooking spray
Instructions
Step 1: Prepare the Muffin Tin
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin with cooking spray.
Step 2: Make the Filling
- In a bowl, mix the diced chicken, thawed mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, thyme, salt, and pepper until well combined.
Step 3: Assemble the Pies
- Roll out the pie crusts and cut out circles slightly larger than the muffin tin openings.
- Press the dough into each muffin cup, leaving some overhang.
- Fill each cup with the chicken mixture.
- Fold the overhanging dough over the filling and cut a small slit on top for steam to escape.
Step 4: Bake
- Bake for 25-30 minutes or until golden brown.
- Let cool for a few minutes before serving.
