Here’s a tasty recipe for Mini Chicken Pot Pie Muffins!
Mini Chicken Pot Pie Muffins
Ingredients:
- For the Filling:
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 cup cream of chicken soup (or homemade)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Muffin Base:
- 1 package (2.5-3 oz) refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin.
- Prepare the Filling:
- In a medium bowl, combine the cooked chicken, mixed vegetables, onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Mix well.
- Prepare the Pie Crust:
- Roll out the pie crust on a lightly floured surface. Use a round cutter (about 4 inches in diameter) to cut circles.
- Press each circle into the muffin tin cups, creating a small cup to hold the filling.
- Fill the Muffins:
- Spoon the chicken mixture into each pie crust, filling just to the top.
- Top with Crust (optional):
- If you want a top crust, cut smaller circles from the remaining pie crust and place them over the filling. You can also create a lattice pattern if you prefer.
- Brush the tops with an egg wash for a golden finish (optional).
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Let the mini pot pies cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!
These mini chicken pot pies are perfect for a cozy meal or as appetizers for a gathering. Enjoy!