Mini Chicken Pot Pie Muffins

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Introduction:

Get ready to delight your taste buds with a savory twist on a classic comfort food favorite! These Mini Chicken Pot Pie Muffins are not only adorable but also bursting with flavor and hearty goodness. Whether you’re looking for a crowd-pleasing appetizer, a fun snack for the family, or a creative addition to your next brunch spread, these bite-sized delights are sure to steal the show. Let’s dive into the recipe and discover how to make these irresistible mini pot pies right in your own kitchen.

Ingredients:

For the filling:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed vegetables (such as peas, carrots, corn), thawed if frozen
  • 1/2 cup diced potatoes, cooked until tender
  • 1/2 cup diced onion
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)
  • 1 teaspoon dried parsley (optional)

For the crust:

  • 1 package refrigerated pie crusts (2 crusts)
  • Flour, for rolling out the pie crusts

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
  2. In a saucepan, melt the butter over medium heat. Add the diced onion and cook until softened.
  3. Stir in the flour and cook for 1-2 minutes until it forms a paste.
  4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
  5. Add the cooked chicken, mixed vegetables, diced potatoes, dried thyme, dried parsley, salt, and pepper. Stir until everything is well combined and heated through. Remove from heat and set aside.
  6. Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles slightly larger than the size of your muffin tin cups.
  7. Press each circle of dough into the bottom and up the sides of the muffin tin cups, forming a mini pie crust.
  8. Spoon the chicken and vegetable filling into each muffin tin cup, filling almost to the top.
  9. Cut small vents in the remaining pie crust dough circles and place them on top of each mini pie, pressing the edges to seal.
  10. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
  11. Allow the mini chicken pot pies to cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy!
  12. These Mini Chicken Pot Pie Muffins are perfect for a delicious snack or appetizer, and they’re great for meal prep too! Enjoy the comforting flavors of chicken pot pie in a convenient, handheld form.

Serving Tips:

  1. Serve these Mini Chicken Pot Pie Muffins as a delightful appetizer at parties, potlucks, or gatherings. Arrange them on a platter with a side of dipping sauce, such as gravy or honey mustard, for added flavor.
  2. For a cozy family meal, pair these mini pot pies with a fresh green salad or steamed vegetables to create a balanced and satisfying dinner.
  3. Consider serving these muffins as a creative addition to brunch or breakfast spreads. They make a delicious and portable option for on-the-go mornings or brunch gatherings.
  4. Garnish each mini pot pie with a sprinkle of fresh herbs, such as chopped parsley or chives, before serving to add a touch of color and freshness.

Storage Tips:

  1. Allow any leftover Mini Chicken Pot Pie Muffins to cool completely before storing them.
  2. Store the cooled muffins in an airtight container in the refrigerator for up to 3-4 days. To maintain their freshness, place a sheet of parchment paper between layers to prevent them from sticking together.
  3. When ready to enjoy, reheat the muffins in the microwave for a few seconds until warmed through, or place them in a preheated oven at 350°F (175°C) for 5-7 minutes.
  4. Alternatively, you can freeze the cooled Mini Chicken Pot Pie Muffins in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
  5. To reheat frozen muffins, thaw them overnight in the refrigerator, then reheat as directed above. This ensures that they retain their delicious flavor and texture.

FAQs:

  1. Can I use leftover cooked chicken for this recipe? Absolutely! Using leftover cooked chicken is a great way to save time and reduce food waste. Simply dice or shred the cooked chicken and incorporate it into the filling mixture as directed in the recipe.
  2. Can I make these mini pot pies ahead of time? Yes, you can prepare the filling and assemble the mini pot pies ahead of time, then cover and refrigerate them until you’re ready to bake. This makes them a convenient option for meal prep or entertaining.
  3. Can I make these mini pot pies vegetarian? Definitely! You can easily make vegetarian mini pot pies by omitting the chicken and using vegetable broth instead of chicken broth. You can also add more vegetables or substitute with your favorite vegetarian protein, such as tofu or chickpeas.
  4. Can I use homemade biscuit dough instead of refrigerated biscuit dough? Yes, you can use homemade biscuit dough if you prefer. Simply roll out the dough and cut it into rounds to fit the mini muffin tin. Adjust the baking time as needed based on the thickness of your homemade dough.
  5. How do I prevent the biscuit crusts from sticking to the muffin tin? To prevent the biscuit crusts from sticking to the muffin tin, make sure to grease the muffin tin well with cooking spray or butter, or use mini muffin liners. This will ensure that the mini pot pies come out easily after baking, maintaining their shape and appearance.

Conclusion:

With their flaky biscuit crusts and savory chicken and vegetable filling, these Mini Chicken Pot Pie Muffins are sure to be a hit at any gathering or mealtime occasion. Easy to make and even easier to devour, these bite-sized delights offer all the comforting flavors of traditional chicken pot pie in a fun and portable form. Give this recipe a try and watch as these mini pot pies disappear before your eyes!

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