Mini chicken pot pie muffins

Introduction:

Experience the cozy comfort of chicken pot pie in a delightful bite-sized form with Mini Chicken Pot Pie Muffins! These adorable and delicious treats combine all the savory goodness of traditional chicken pot pie with the convenience and portability of muffins. In this article, we’ll dive into the world of Mini Chicken Pot Pie Muffins, share a mouthwatering recipe, and explore why they’re the perfect choice for any occasion.

Ingredients:

For the filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup cooked chicken, shredded or diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup chicken broth
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

For the crust:

• 1 package (14 oz) refrigerated pie crusts
• Flour for dusting

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin with non-stick cooking spray or butter.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the cooked chicken, frozen peas, and frozen corn to the skillet. Stir to combine.
4. In a small bowl, whisk together the chicken broth, milk, all-purpose flour, dried thyme, salt, and pepper until smooth.
5. Pour the chicken broth mixture into the skillet with the chicken and vegetables. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes. Remove from heat and let the filling cool slightly.
6. While the filling is cooling, roll out the pie crusts on a lightly floured surface. Use a round cookie cutter or the rim of a glass to cut out circles of dough slightly larger than the wells of the mini muffin tin.
7. Press each circle of dough into the wells of the mini muffin tin, making sure to leave some overhang.
8. Spoon the cooled chicken and vegetable filling into each muffin cup, filling them nearly to the top.
9. Fold the overhanging dough over the top of the filling to partially cover it, creating a rustic crust.
10. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
11. Remove the mini chicken pot pie muffins from the oven and let them cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely.
12. Serve the mini chicken pot pie muffins warm or at room temperature as a delicious appetizer, snack, or party food.
13. Enjoy these mini chicken pot pie muffins as a tasty and satisfying bite-sized treat that’s perfect for any occasion!

Serving Tips:

1. Serve Warm: Mini Chicken Pot Pie Muffins are best served warm, straight from the oven, when the biscuit crust is at its flakiest and the filling is piping hot. Allow them to cool for a few minutes before serving to avoid burns.
2. Garnish with Fresh Herbs: For a decorative touch and added flavor, garnish the Mini Chicken Pot Pie Muffins with freshly chopped parsley or chives just before serving. The vibrant green color adds visual appeal to the dish.
3. Pair with Side Salad: Accompany Mini Chicken Pot Pie Muffins with a crisp green salad dressed with vinaigrette for a balanced and satisfying meal. The freshness of the salad complements the savory richness of the muffins.
4. Serve as Appetizers or Snacks: Mini Chicken Pot Pie Muffins make excellent appetizers or snacks for parties, gatherings, or game nights. Arrange them on a platter with toothpicks for easy serving and watch them disappear!
5. Dipping Sauces: Offer a variety of dipping sauces such as barbecue sauce, honey mustard, or ranch dressing on the side for dipping the Mini Chicken Pot Pie Muffins. These sauces add extra flavor and enhance the eating experience.

Storage Tips:

1. Refrigerate Leftovers: Store any leftover Mini Chicken Pot Pie Muffins in an airtight container in the refrigerator. They can be kept refrigerated for up to 3-4 days.
2. Reheat Before Serving: To reheat leftover Mini Chicken Pot Pie Muffins, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps revive the flakiness of the crust and ensures the filling is hot.
3. Freeze for Longer Storage: Mini Chicken Pot Pie Muffins can be frozen for longer storage. Place cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 2-3 months.
4. Thaw Before Reheating: When ready to enjoy frozen Mini Chicken Pot Pie Muffins, thaw them overnight in the refrigerator before reheating. This prevents the crust from becoming soggy during reheating.
5. Batch Cooking: Consider batch cooking Mini Chicken Pot Pie Muffins and freezing individual portions for quick and convenient meals or snacks. Simply reheat as needed for a delicious homemade treat anytime.

FAQs:

1. Can I Use Store-Bought Rotisserie Chicken for Mini Chicken Pot Pie Muffins?
   • Absolutely! Store-bought rotisserie chicken is a convenient option for making Mini Chicken Pot Pie Muffins. Simply shred the cooked chicken and use it in the filling according to the recipe instructions.
2. Can I Make Mini Chicken Pot Pie Muffins Ahead of Time?
   • Yes, you can assemble Mini Chicken Pot Pie Muffins ahead of time and refrigerate them until ready to bake. This allows for easy preparation and baking when you’re ready to enjoy them.
3. Can I Use Frozen Vegetables for Mini Chicken Pot Pie Muffins?
   • Yes, frozen mixed vegetables can be used in Mini Chicken Pot Pie Muffins. Thaw them before mixing them into the filling to ensure even cooking and distribution of flavors.
4. Can I Freeze Mini Chicken Pot Pie Muffins After Baking?
   • Yes, you can freeze Mini Chicken Pot Pie Muffins after baking. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to 2-3 months.
5. Can Mini Chicken Pot Pie Muffins Be Served Cold?
   • While Mini Chicken Pot Pie Muffins are best enjoyed warm from the oven, they can also be served cold as a convenient grab-and-go snack or lunch option. Simply refrigerate any leftovers and enjoy them chilled whenever hunger strikes.