Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies are a delightful twist on a classic comfort food. These mini pot pies are perfect for cozy family dinners or gatherings with friends, offering individual servings that are both adorable and satisfying. Each pie is filled with tender chicken, colorful vegetables, and a creamy sauce, all encased in a flaky crust. With their charming presentation and rich flavors, these pint-sized pastries are sure to impress any crowd. Plus, they’re easy to make and can be customized to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 batch of pie crust
- 1 pound skinless, boneless chicken breast (cubed)
- ¾ cup chopped carrots
- ¾ cup chopped potato
- ¾ cup chopped green beans
- â…“ cup butter
- â…“ cup chopped onion
- ½ cup corn (fresh or frozen)
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 to 1½ cups milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine chicken, carrots, potatoes, and green beans. Cover with chicken broth and boil for 15 minutes. Drain and stir in corn; set aside.
- In the same saucepan, melt butter and sauté onions until soft. Add flour, salt, pepper, and spices; stir well.
- Gradually add saved chicken broth and milk; simmer until thickened.
- Combine the chicken mixture with the sauce and set aside.
- Roll out dough into rounds for muffin tin cavities; fill with the chicken mixture.
- Cover with additional dough rounds, sealing edges well.
- Bake for about 30 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin tin chicken pot pie (150g)
- Calories: 365
- Sugar: 3g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Find it online: https://trandtaste.com/muffin-tin-chicken-pot-pies/