Here’s a simple Mini Chicken Pot Pie Muffin recipe — perfect as individual servings, easy to make, and deliciously comforting.
🐔 Mini Chicken Pot Pie Muffins
Ingredients (Makes 6–8 muffins)
- 1 cup cooked chicken, diced
- 1/2 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1/4 cup onion, finely chopped
- 1/4 cup cream of chicken soup (or homemade white sauce)
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme (optional)
- Salt and pepper to taste
- 1 sheet store-bought puff pastry or 1/2 cup biscuit dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the filling:
- In a bowl, mix diced chicken, thawed vegetables, chopped onion, cream of chicken soup, milk, garlic powder, thyme, salt, and pepper.
- Prepare muffin tins:
- Lightly grease a 6–8 cup muffin tin.
- Cut puff pastry or biscuit dough into squares large enough to line the muffin cups.
- Assemble muffins:
- Line each muffin cup with a dough square, letting the edges hang over slightly.
- Spoon the chicken and vegetable mixture into each cup.
- Fold over dough edges or top with a small dough piece.
- Brush with egg wash:
- Brush the tops with beaten egg for a golden finish.
- Bake:
- Bake 20–25 minutes or until the pastry is golden brown and cooked through.
- Cool slightly and serve:
- Let muffins cool 5 minutes before removing from the tin.
✅ Tips
- Make ahead: Muffins can be assembled and frozen before baking; bake directly from frozen adding a few extra minutes.
- Cheese boost: Add shredded cheddar or mozzarella for a cheesy version.
- Vegetable variations: Swap in green beans, mushrooms, or bell peppers.
If you want, I can also make a lighter, healthy version of these chicken pot pie muffins with whole wheat crust and less cream, perfect for everyday meals.
Do you want me to provide that version too?
