Description
Muffin Tin Chicken Pot Pies are a delightful and portable twist on the classic comfort food. These mini pies are packed with tender chicken and a medley of fresh vegetables, all enveloped in a flaky crust that promises satisfaction in every bite. Ideal for family dinners, potlucks, or meal prep, they are easy to customize with your favorite veggies or spices. Their individual servings also make them perfect for gatherings or quick weeknight meals. With the added benefit of freezing well, you can enjoy these savory pies anytime you crave comfort food.
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
- Other spices to taste (garlic, celery seed etc.)
- 2 cups of chicken broth
- 1 to 1½ cups milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine chicken, carrots, potatoes, and green beans with enough chicken broth to cover. Boil for 15 minutes, then drain while saving the broth.
- In the same pan, melt butter and sauté onions until soft. Add flour, salt, pepper, and any desired spices. Gradually whisk in saved broth and milk; simmer until thickened.
- Combine chicken mixture with sauce. Roll out dough into rounds and fill muffin tins with dough bases and chicken mixture.
- Cover with dough tops and seal edges. Bake for about 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg