Description
Muffin Tin Chicken Pot Pies are delightful, bite-sized comforts filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in flaky pastry. Perfect for busy weeknights or family gatherings, these mini pies are easy to make and customizable based on your favorite ingredients. With their golden tops peeking out of the muffin tin, they’re sure to be a hit at any table. These individual servings not only satisfy cravings but also bring warmth and joy to every meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 2 sheets puff pastry
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a skillet over medium heat, melt butter. Cook diced chicken until browned (6-8 minutes). Remove from heat.
- Sauté onions and chosen vegetables until softened (4-5 minutes). Add flour to create a roux.
- Stir in chicken broth and heavy cream; cook until thickened (3-5 minutes). Mix in cooked chicken.
- Roll out puff pastry, cut circles for muffin cups, and fill with the mixture. Top with another puff pastry circle.
- Bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (100g)
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg