Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Perfect for family dinners, potlucks, or meal prep, these mini pies offer all the comforting flavors in a convenient size. They are not only easy to make but also provide a wonderful opportunity to customize with your favorite vegetables. These little treats are sure to impress at any gathering!

Why You’ll Love This Recipe

• Easy to Prepare: The muffin tin method makes these pot pies simple and quick, perfect for busy weeknights.
• Customizable Filling: You can easily swap in your favorite veggies or proteins, making each batch unique.
• Perfect Portion Sizes: Each pie is just the right amount for one serving, minimizing waste and hassle.
• Kids Love Them: Fun and tasty, these mini pies are a hit with children and adults alike!
• Great for Meal Prep: Make a big batch ahead of time to enjoy throughout the week.

Tools and Preparation

Before diving into this delicious recipe, gather your tools. Having everything prepared will make the process smooth and enjoyable.

Essential Tools and Equipment

• Muffin tin
• Saucepan
• Mixing bowl
• Rolling pin
• Knife

Importance of Each Tool

• Muffin tin: This is crucial for shaping your mini pot pies perfectly. It ensures even cooking and easy serving.
• Saucepan: A good saucepan is essential for cooking your filling evenly and efficiently.
• Mixing bowl: Use this for combining ingredients; it makes mixing easier and helps keep things tidy.

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Ingredients

For the Crust

• 1 batch of pie crust

For the Filling

• 1 pound skinless, boneless chicken breast halves – cubed
• ¾ cup chopped carrots
• ¾ cup chopped potato
• ¾ cup fresh green beans cut into 1 or 2 inch pieces
• ⅓ cup butter
• ⅓ cup chopped onion
• ½ cup fresh or frozen corn
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Other spices to taste (garlic, celery seed etc.)
• 2 cups of chicken broth
• 1 to 1½ cups milk

How to Make Muffin Tin Chicken Pot Pies

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F (220 degrees C). This ensures that your pies bake evenly from start to finish.

Step 2: Cook Your Vegetables and Chicken

In a saucepan:
* Combine cubed chicken, carrots, potatoes, and green beans.
* Add enough chicken broth to cover all ingredients and bring it to a boil.
* Boil for about 15 minutes until veggies are tender.

Step 3: Prepare the Sauce

Once cooked:
* Remove from heat and drain (saving the chicken broth).
* Stir in corn and set aside.
In the same saucepan over medium heat:
* Cook onions in butter until soft and translucent.
* Stir in flour, salt, pepper, and additional spices as desired.
* Gradually add 1¾ cups chicken broth and 1 cup milk while stirring.
* Simmer on medium-low until thickened.

Step 4: Combine Filling Mixture

Mix together:
* Combine the chicken mixture with the thickened sauce.
If it seems too thick:
* Slowly add more broth or milk one tablespoon at a time until you reach your desired consistency.

Step 5: Prepare Pie Crusts

For the dough:
* Divide the dough into thirds yielding four rounds from each third.
* Roll out each round large enough to fit into muffin tins with about a half-inch overhang.

Step 6: Fill Your Muffin Tins

Fill each pie crust:
* Generously spoon in the filling mixture until it domes over the top.

Step 7: Seal Your Pies

For sealing:
* Roll out remaining dough circles for tops. Place them on top of filled tins.
Press edges together firmly and trim excess dough.
Use fingers or a knife’s back to pinch edges closed securely.

Step 8: Bake Your Pies

Finish up by:
* Brushing tops with an egg wash or milk (optional).
Cut slits in each pie for steam release during baking.
Bake at 425 degrees F for about 30 minutes or until golden brown on top.

Enjoy your delicious Muffin Tin Chicken Pot Pies!

How to Serve Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies are delightful and versatile, making them perfect for various occasions. Here are some creative ways to serve these mini pies that will impress your guests and family alike.

Casual Family Dinner

• Serve warm from the oven with a side of mashed potatoes for a hearty meal.
• Pair with a simple green salad drizzled with vinaigrette to add freshness.

Picnic Delight

• Pack them in lunchboxes for an easy-to-eat meal outdoors. They transport well and can be enjoyed warm or at room temperature.
• Include fresh fruit like grapes or sliced apples for a sweet contrast.

Game Day Snack

• Arrange the pot pies on a platter with dipping sauces like ranch or BBQ sauce for a fun snack during sports events.
• Add crunchy vegetable sticks, such as carrots and celery, for extra crunch.

Holiday Gathering

• Present them on a decorative tray as part of your holiday buffet. Their individual size makes them perfect for guests to help themselves.
• Consider adding festive garnishes like fresh herbs to elevate the presentation.

How to Perfect Muffin Tin Chicken Pot Pies

Creating the ultimate Muffin Tin Chicken Pot Pies requires attention to detail. Here are some tips to enhance your baking experience.

• Use cold ingredients – Ensure your butter and milk are cold; this helps create a flakier crust.
• Adjust seasoning – Taste your filling before sealing it in the crust. Adjust spices according to your preference for extra flavor.
• Don’t overfill – While it’s tempting to pack in more filling, leave some space at the top to prevent overflow during baking.
• Pre-bake crusts – Consider pre-baking the bottom crusts for a few minutes before adding filling. This helps avoid sogginess.
• Experiment with veggies – Feel free to swap out the vegetables based on what’s in season or what you have on hand, such as peas or bell peppers.
• Use an egg wash – Brush the tops with milk or egg wash before baking for a golden, shiny finish.

Best Side Dishes for Muffin Tin Chicken Pot Pies

Pairing side dishes with Muffin Tin Chicken Pot Pies can create a well-rounded meal. Here are some delightful options:

1. Garlic Mashed Potatoes – Creamy mashed potatoes with garlic complement the savory flavors of chicken pot pie perfectly.
2. Steamed Broccoli – Lightly steamed broccoli adds a nutritious touch and bright color to your plate.
3. Caesar Salad – A classic Caesar salad with crisp romaine and tangy dressing provides a refreshing contrast.
4. Roasted Brussels Sprouts – Tossed in olive oil and roasted until crispy, these sprouts add depth and flavor.
5. Quinoa Salad – A quinoa salad with chopped vegetables and lemon dressing offers a healthy grain option.
6. Corn on the Cob – Sweet corn on the cob is always a hit, especially when served with butter and herbs.
7. Coleslaw – A crunchy coleslaw provides texture and balances out the richness of the pot pies.
8. Fruit Salad – A light fruit salad can cleanse the palate after savory bites, making it an ideal dessert alternative.

Common Mistakes to Avoid

Avoiding common mistakes can make your Muffin Tin Chicken Pot Pies even better. Here are some pitfalls to watch out for:

• Not Pre-cooking the Filling: Skipping this step can lead to undercooked vegetables and chicken. Always cook your filling before adding it to the crust to ensure everything is perfectly tender.
• Using Too Much or Too Little Sauce: Finding the right balance is key. If your mixture is too dry, it won’t be flavorful; if it’s too wet, it will make the crust soggy. Aim for a gravy-like consistency.
• Overfilling the Muffin Cups: While it’s tempting to load them up, overfilling can cause spills and uneven baking. Leave a little space at the top for expansion during cooking.
• Ignoring Baking Time: Each oven is different. Keep an eye on your pies as they bake; they should be golden brown and crisp on top when done.
• Not Sealing the Edges Properly: A good seal prevents leaks and keeps the filling intact. Pinch and crimp edges tightly to ensure they don’t open while baking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• They will keep well for up to 3 days.

Freezing Muffin Tin Chicken Pot Pies

• Allow them to cool completely before freezing.
• Place in freezer-safe containers or wrap individually in plastic wrap and aluminum foil.
• They can last up to 2 months in the freezer.

Reheating Muffin Tin Chicken Pot Pies

• Oven: Preheat your oven to 350°F (175°C) and cover with foil. Bake for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 2-3 minutes, checking often to avoid overheating.
• Stovetop: Place in a skillet with a splash of broth over low heat. Cover and warm slowly until heated throughout.

Frequently Asked Questions

Here are some frequently asked questions about Muffin Tin Chicken Pot Pies that might help you perfect your recipe.

Can I use other proteins instead of chicken?

Yes! Feel free to substitute chicken with turkey or lamb for a different flavor profile.

How do I know when my Muffin Tin Chicken Pot Pies are done?

They should be golden brown on top, and you can test by inserting a knife into one; it should come out hot without any cold filling.

Can I add more vegetables?

Absolutely! Customize with your favorite veggies like peas or bell peppers for extra flavor and nutrition.

What can I serve with Muffin Tin Chicken Pot Pies?

These pies pair excellently with simple side salads or steamed vegetables, making for a balanced meal.

How do I prevent soggy bottoms?

Use a pre-baked pie crust or ensure that your filling isn’t too liquidy before adding it into the muffin tin.

Final Thoughts

These Muffin Tin Chicken Pot Pies offer a delightful twist on a classic dish, perfect for any occasion. Their mini size makes them great for gatherings or meal prep. You can easily customize them with different meats or vegetables based on what you have on hand. We encourage you to try this recipe and enjoy its comforting flavors!