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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 twist on the classic comfort food, serving up savory, tender chicken and vibrant vegetables in a convenient, bite-sized format. These mini pot pies are perfect for family dinners, gatherings with friends, or meal prep for busy weeks. With their customizable filling and easy preparation, they can quickly become a favorite in your kitchen. Each individual pie is filled with mouthwatering goodness, making them not only fun to eat but also great for kids and adults alike. Bake a batch ahead of time and freeze them for quick meals later on. Enjoy these hearty pies any time 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
  • 2 cups of chicken broth
  • 1 to 1½ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Other spices to taste (such as garlic, celery seed)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a saucepan, boil cubed chicken, carrots, potatoes, and green beans in chicken broth for about 15 minutes. Drain and stir in corn.
  3. In the same saucepan, melt butter over medium heat; add onion until soft. Stir in flour, salt, pepper, and gradually whisk in broth and milk until thickened.
  4. Combine filling with sauce; adjust consistency with more broth or milk if needed.
  5. Roll out dough into circles that fit muffin tins; fill with generous amounts of filling.
  6. Top each pie with remaining dough circles; seal edges well.
  7. Bake for about 30 minutes until golden brown.

Nutrition

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

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