Easy & Delicious Chicken Pot Pie Muffins: Perfect Single-Serve Comfort Food
Imagine your favorite classic chicken pot pie, with its creamy filling of tender chicken, hearty vegetables, and soft potatoes, all encased in a flaky, golden pastry. Now, imagine it perfectly portioned into adorable, hand-held muffins! This delightful twist on a beloved comfort food not only makes serving a breeze but also transforms a traditional family meal into an elegant appetizer or a convenient grab-and-go lunch. Forget the large baking casserole; these individual chicken pot pie muffins are designed for flavor, convenience, and a touch of culinary charm.
Whether you’re hosting a gathering, looking for a delicious meal prep option, or simply want to elevate your weeknight dinner, these savory muffins are sure to impress. They bring all the rich, satisfying taste of a traditional pot pie in a format that’s easy to enjoy and share. Each bite delivers a burst of creamy, savory goodness, making them an instant favorite for all ages. Prepare to amaze your guests and delight your family with this fantastic recipe!
Experience Unforgettable Flavor!
Why You’ll Love These Chicken Pot Pie Muffins
Transitioning from a large casserole to individual muffins offers a multitude of benefits that make this recipe a standout. It’s more than just a change in presentation; it’s a complete upgrade in convenience and enjoyment.
Perfect Portions for Any Occasion
One of the biggest advantages of making chicken pot pie in muffin form is the built-in portion control. Each muffin is a complete, satisfying meal in itself, making it easy to manage servings and avoid overeating. This is particularly great for meal planning, as you can bake a batch and have delicious, ready-to-eat meals throughout the week. For kids, these mini pies are much more approachable and fun to eat than a large slice from a traditional pie.
Effortless Entertaining and Party Food
If you’re hosting a party, a buffet, or even a casual get-together, these chicken pot pie muffins are a game-changer. They look incredibly appealing on a serving platter and eliminate the need for plates and forks, as guests can simply pick up their individual portion. They’re far less messy than trying to serve a slice of pot pie, making them ideal for mingling. Your guests will be charmed by their presentation and absolutely delighted by the flavorful filling.
Simple and Versatile Ingredients
This recipe uses readily available ingredients that are likely already staples in your kitchen. Tender chicken, fresh vegetables like carrots, celery, onions, and potatoes, all simmered in a rich, creamy sauce, and topped with a flaky pastry. It’s a wholesome and hearty meal that can be easily customized to your preferences or what you have on hand. The combination of textures and flavors is perfectly balanced, creating a truly comforting and satisfying dish.
📖 Recipe
RECIPE CARD
Andréa
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Ingredients
- 7 tablespoons butter
- 3 chicken fillets, diced
- 1 onion, finely chopped
- 1 carrot , scraped and cut into small cubes
- 1 celery, cut into cubes
- 250 ml water
- 2 chicken stock cubes
- 2 potatoes , peeled in and diced
- 40 grams flour
- 1 tablespoon corn flour
- 120 ml milk
- 50 grams peas
- 12 sheets savory pie dough
- 1 egg yolk
- 2 tablespoons milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to a temperature of 200 degrees Celsius (approximately 400 degrees Fahrenheit). This ensures the oven is at the correct temperature for even baking once the muffins are ready.
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In a large pan, melt 1 tablespoon of butter over medium heat. Add the diced chicken fillets and cook until they are tender and lightly browned, typically for about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside.
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Using the same pan (or a sufficiently large one that can accommodate the entire filling), melt an additional 2 tablespoons of butter. Add the finely chopped onion, diced carrot, and cubed celery. Sauté these vegetables for about 3 minutes until they begin to soften.
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Pour the water into the pan with the vegetables. Crumble in the chicken stock cubes. Bring the mixture to a rolling boil, stirring occasionally to dissolve the stock cubes completely and integrate the flavors.
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Carefully add the diced potatoes to the boiling mixture. Place a lid on the pan and reduce the heat to a simmer. Let everything cook together for approximately 10 minutes, or until the potatoes are fork-tender but not mushy.
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In a separate small bowl, combine the remaining butter (4 tablespoons) with the flour (40 grams) to form a smooth paste, often called a “roux” or “beurre manié”. Spoon this mixture into the simmering stock and vegetable mixture. Stir continuously and vigorously to ensure the flour paste dissolves smoothly and thickens the sauce without clumping or burning at the bottom of the pan.
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In another small bowl, whisk together the milk with the cornflour until smooth. Gradually pour this milky mixture into the vegetable and stock base, continuing to stir well. This will help to further thicken the sauce and add to its creamy texture.
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Bring the entire mixture to a gentle boil, then reduce the heat and let it simmer for just 1 minute. It’s crucial to keep stirring during this step to prevent any sticking or burning, ensuring the sauce achieves a consistently creamy and rich consistency.
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Once the sauce has thickened, remove the pan from the heat. Stir in the peas and the previously cooked chicken fillets. Gently mix everything together until well combined. Set the filling aside to cool slightly while you prepare the pastry.
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Lightly grease a 12-cup cupcake or muffin pan. Take each sheet of savory pie dough and carefully press it into the bottom and up the sides of each cup, creating a cup for the filling. Ensure there’s a slight overhang to seal the muffin later.
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Spoon the cooled chicken and vegetable filling into each pie dough-lined cup, filling it to about 5 mm (approximately 1/4 inch) below the top edge. Then, gently fold the overhanging dough edges over the filling to create a rustic top crust. If the dough doesn’t fully cover, you can use extra dough scraps to create small lids. Use a fork to prick a few small holes in the top crust of each muffin; this allows steam to escape during baking and prevents the pastry from becoming soggy.
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In a small bowl, whisk together the egg yolk with the 2 tablespoons of milk to create an egg wash. Lightly brush the top crust of each chicken pot pie muffin with this mixture. The egg wash will give the pastry a beautiful golden-brown color and a lovely sheen.
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Place the cupcake pan with the muffins into the preheated oven. Bake for approximately 50 minutes. During baking, keep an eye on the muffin tops. If they start to brown too quickly or excessively, loosely cover the pan with aluminum foil to prevent burning while the filling finishes heating through and the bottom crust cooks. The muffins are ready when the pastry is deeply golden and the filling is bubbly.
Nutrition
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Tips for Perfect Pot Pie Muffins
Achieving the perfect chicken pot pie muffin requires attention to a few key details. Follow these tips to ensure your batch turns out beautifully golden, flaky, and packed with flavor every time:
- Don’t Overfill: Be careful not to overfill the pastry cups. Leave about a 5mm gap from the top edge to prevent spillage during baking and ensure the crust can properly seal over the filling.
- Cool the Filling: Allow your chicken and vegetable filling to cool down slightly before spooning it into the pastry. A hot filling can make the pastry soggy and harder to handle.
- Even Dice: For consistent cooking and texture, try to dice your chicken and vegetables into roughly similar-sized pieces. This ensures everything cooks through at the same rate and each bite is balanced.
- Prevent Browning: If the tops of your muffins start to brown too quickly before the internal filling is thoroughly heated or the pastry is fully cooked, loosely tent the muffin tin with aluminum foil. This will protect the tops from burning while allowing the rest of the muffin to finish baking.
- Rest Before Serving: While it’s tempting to dig in immediately, letting the muffins rest for 5-10 minutes after baking allows the filling to set. This makes them easier to remove from the pan and prevents the filling from spilling out.
Delicious Variations & Customizations
One of the best things about chicken pot pie muffins is their versatility. Feel free to experiment with ingredients to suit your taste or what you have available in your pantry:
- Vegetable Medley: While carrots, celery, peas, and potatoes are classic, you can easily add other vegetables. Corn, green beans, mushrooms, or even chopped bell peppers would make excellent additions.
- Protein Swap: Not a fan of chicken? Cooked turkey (especially leftover holiday turkey), shredded pork, or even a vegetarian option with extra beans and mushrooms can be used instead. Ensure any protein is cooked and diced before adding to the sauce.
- Cheese Boost: Stir in a handful of shredded cheddar, Gruyère, or Monterey Jack cheese into the filling just before spooning it into the pastry for an extra layer of richness and flavor.
- Herb Appeal: Enhance the herb profile with fresh thyme, rosemary, or parsley mixed into the filling. A pinch of dried herbs can also add depth.
- Spice it Up: For a touch of heat, a pinch of cayenne pepper or a dash of hot sauce in the filling can add a delightful kick.
- Gluten-Free Option: Use a gluten-free savory pie dough and ensure your flour (for thickening) is also gluten-free (e.g., a gluten-free all-purpose flour blend).
Storing and Reheating
These chicken pot pie muffins are fantastic for meal prepping or making ahead. Here’s how to store and reheat them to maintain their deliciousness:
- Refrigeration: Leftover muffins can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, allow the baked muffins to cool completely. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: For best results, reheat the muffins in a preheated oven at 175°C (350°F) for 15-20 minutes, or until heated through and the crust is crisp again. You can also use an air fryer for a crispy finish. Microwaving is an option for speed, but the crust may lose some of its crispness.
Kitchen Tools You’ll Need to Prepare This Recipe
Having the right tools can make your cooking experience much smoother and more enjoyable. Here are some essential kitchen utensils I’ve used to prepare these chicken pot pie muffins:
- A Good Pair of Knives: Essential for dicing chicken, onions, carrots, celery, and potatoes evenly. A sharp chef’s knife and a paring knife will be your best friends.
- Cutting Board: A sturdy cutting board is necessary for safe and efficient food preparation.
- Brushes, Spatulas, and Other Cooking Utensils: A silicone spatula for stirring, a brush for egg wash, and a slotted spoon for serving the filling are all very helpful.
- Frying Pan: A large, deep frying pan or a Dutch oven is perfect for sautéing the chicken and vegetables and simmering the creamy filling.
- Sheet Pan, Baking Tray, or Baking Sheet: While the muffins are baked in a cupcake tin, a baking sheet can be useful for placing the muffin tin on, catching any potential drips, or for pre-baking pastry if desired.
- Baking Paper or Baking Mat: To line the cupcake tin cups or any baking sheet you might use, ensuring easy removal and preventing sticking.
- Pans (Saucepans): A small saucepan might be useful for melting butter or warming milk if you choose to do those steps separately.
- Cupcake Tin: The star of this recipe! A standard 12-cup cupcake or muffin tin is crucial for creating the individual portions.
- Small Bowls: For mixing butter and flour, and milk and cornflour, before adding them to the main mixture.
Did you make these chicken pot pie muffins? We’d love to see your culinary creations! Tag #byandreajanssen via Instagram or Twitter. It’s incredibly rewarding to see you bring our recipes to life. You can also share your recipes on my Facebook channel or pin this recipe on Pinterest so you can easily find it next time. Happy cooking, and see you soon!