Mini Chicken Pot Pie Muffins Recipe | Easy & Tasty
Mini Chicken Pot Pie Muffins encapsulate the essence of cozy, comforting meals in a delightful, bite-sized package. Ideal for both casual family dinners and special gatherings, these muffins combine the classic flavors of chicken pot pie with the convenience of individual servings. Each muffin bursts with savory chicken, vegetables, and a golden, flaky crust, ensuring that every bite is as satisfying as it is delicious. This recipe is not only straightforward to prepare but also promises to be a crowd-pleaser, making it a perfect addition to your culinary repertoire.
Ingredients
- For the Filling:2 tablespoonsolive oil1small onion, diced2carrots, peeled and diced2celery stalks, diced1/2 cupfrozen peas1/2 cupfrozen corn2 cupscooked chicken, shredded1/4 cupall-purpose flour2 cupschicken broth1 teaspoonfresh thyme leavesSalt and pepper to taste
- 2 tablespoonsolive oil
- 1small onion, diced
- 2carrots, peeled and diced
- 2celery stalks, diced
- 1/2 cupfrozen peas
- 1/2 cupfrozen corn
- 2 cupscooked chicken, shredded
- 1/4 cupall-purpose flour
- 2 cupschicken broth
- 1 teaspoonfresh thyme leaves
- Salt and pepper to taste
- For the Crust:2sheets puff pastry, thawed1egg, beaten for egg was
- 2sheets puff pastry, thawed
- 1egg, beaten for egg was
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
- Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
- Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
- Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
- Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
Notes
These Mini Chicken Pot Pie Muffins are perfect for meal prepping as they store well in the refrigerator for up to 4 days or can be frozen for a month. Reheat in the oven to maintain the pastry’s crispness. Serve with a side salad for a balanced meal or pack as a savory snack for outings. These muffins are versatile enough to be adapted with different fillings based on your preference or dietary requirements.