Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins are bite-sized, flaky, cheesy, and savory treats that bring all the classic comfort of chicken pot pie into a convenient handheld form. Ready in under 30 minutes, they feature a crispy crust and creamy filling packed with tender chicken, mixed vegetables, and sharp cheddar cheese. Perfect for quick dinners, snacks, or party appetizers, these versatile muffins can be customized to suit various dietary needs and preferences.

  • Total Time: 30-35 minutes
  • Yield: 12 mini muffins 1x

Ingredients

Scale

Filling Ingredients

  • 1 cup cooked chicken breast, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 3/4 cup chicken broth
  • 1/2 cup milk or cream (or dairy-free alternative)
  • 1/2 cup sharp cheddar cheese, shredded (or dairy-free alternative)
  • Salt and pepper to taste

Crust Ingredients

  • 1 package pie crust dough (ready-made or homemade; use gluten-free if needed)

Instructions

  1. Prepare the Filling: Sauté diced onion and minced garlic in butter over medium heat until soft and fragrant. Add frozen mixed vegetables and cook for a few more minutes until tender. Sprinkle flour over the mixture and stir to coat, cooking for an additional minute to remove raw flour taste. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens to a creamy consistency. Stir in cooked chicken and shredded cheddar cheese, then season with salt and pepper. Remove from heat and let cool slightly.
  2. Prepare the Crust: Roll out the pie crust dough on a lightly floured surface. Using a round cutter or glass slightly larger than muffin tin wells, cut circles to fit as muffin bases and edges. Reserve some dough to cut smaller circles for muffin tops.
  3. Assemble the Muffins: Lightly grease your muffin tin. Press a dough circle into each muffin cup, covering bottom and sides evenly. Spoon the prepared filling generously into each crust-lined cup. Place a smaller dough circle on top to seal the muffin, pinch edges to secure, and cut small slits in the top to allow steam to escape during baking.
  4. Bake: Preheat oven to 375°F (190°C). Bake the assembled muffins for 20-25 minutes or until the crust turns golden brown and the filling starts bubbling. Remove from oven and let cool for a few minutes before transferring from the tin to help maintain shape.

Notes

  • Do not overfill the muffins to prevent filling spillage while baking.
  • Keep the pie crust dough chilled until assembly for a flakier crust.
  • Dice chicken and vegetables uniformly to ensure even cooking and texture.
  • Use sharp cheddar cheese for richer flavor and better melting; avoid mild or pre-shredded cheese.
  • Allow muffins to cool slightly before unmolding to keep their shape intact.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 mini chicken pot pie muffin
  • Calories: 180 kcal
  • Sugar: 2 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 40 mg

Keywords: mini chicken pot pie, chicken pot pie muffins, bite-sized pot pies, easy chicken pot pie, comfort food muffins, savory muffins, cheesy pot pie, gluten-free pot pie