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Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies
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Muffin Tin Chicken Pot Pies are a delightful and convenient twist on the classic comfort food. These mini pies are not only easy to prepare but also allow for customization with your favorite vegetables, making them a fantastic option for family dinners, potlucks, or meal prep. Each little pie is perfectly portioned, minimizing waste while providing satisfying flavors that both kids and adults love. Whether served warm from the oven or enjoyed at room temperature, these Muffin Tin Chicken Pot Pies make for an impressive dish at any gathering.

Ingredients

Scale
  • 1 batch of pie crust
  • 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
  • 2 cups chicken broth
  • 1 to 1½ cups milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a saucepan, combine chicken, carrots, potatoes, and green beans with enough chicken broth to cover. Boil for about 15 minutes until tender.
  3. Drain the mixture (saving the broth) and stir in corn.
  4. In the same saucepan, cook onions in butter until soft. Stir in flour, salt, pepper, and gradually add broth and milk. Simmer until thickened.
  5. Mix the chicken mixture with the sauce; adjust consistency with more broth or milk if needed.
  6. Roll out pie crusts into muffin tins, fill generously with the mixture, and seal with additional crust on top.
  7. Bake for approximately 30 minutes until golden brown.

Nutrition

Find it online: https://chadrecipes.com/muffin-tin-chicken-pot-pies/

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