Name: Muffin Tin Chicken Pot Pies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or diced); 1 cup frozen mixed vegetables (thawed); 1 can (10.5 oz) cream of chicken soup; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 sheet refrigerated pie crust (or homemade); 1 tablespoon melted butter (optional, for brushing)

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If you’re looking for a playful twist on a classic comfort food, Muffin Tin Chicken Pot Pies are an absolute must-try! Each mini pot pie is packed with all the creamy, savory flavors you love, tucked into a buttery pie crust and perfectly portioned in a muffin tin. Not only are they deliciously satisfying and great for both kids and grown-ups, but they’re also fantastically practical for meal prep, parties, or a cozy weeknight dinner. Muffin Tin Chicken Pot Pies bring together convenience, flavor, and just a touch of whimsy—prepare to fall in love with this clever spin on a beloved favorite!

Muffin Tin Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of straightforward, reliable ingredients that work together to create big flavors and irresistible textures. Every item plays a crucial role in turning these mini pies into golden, creamy bundles of comfort—so don’t overlook the details!

Cooked chicken (2 cups, shredded or diced): The star protein! Rotisserie or leftover chicken works perfectly for both flavor and convenience.
Frozen mixed vegetables (1 cup, thawed): Adds color, nutrients, and classic pot pie bite—feel free to use your favorite veggie blend.
Cream of chicken soup (1 can, 10.5 oz): The creamy binder that brings everything together in rich, savory style.
Garlic powder (1/2 teaspoon): A subtle aromatic boost that makes the filling sing with flavor.
Onion powder (1/2 teaspoon): Rounds out the savoriness and deepens the classic pot pie taste.
Salt and pepper (to taste): Simple seasonings—don’t skip this step for balanced, just-right flavor in every bite.
Refrigerated pie crust (1 sheet): Buttery and flaky, it forms the irresistible mini pie shells (and you can swap for homemade if you’re feeling fancy).
Melted butter (1 tablespoon, optional for brushing): A stellar extra if you’re after perfectly golden tops and a little added richness.

How to Make Muffin Tin Chicken Pot Pies

Step 1: Preheat and Prep Your Muffin Tin

Start by heating your oven to 375°F (190°C) and lightly greasing a standard 12-cup muffin tin. This step is key for easy pie removal once they’re baked and golden—no sticking and no broken crusts here!

Step 2: Make the Creamy Pot Pie Filling

In a medium bowl, mix together your cooked chicken, thawed mixed veggies, cream of chicken soup, garlic powder, onion powder, and a good pinch of salt and pepper. Stir everything together until evenly coated; the mixture should look rich, colorful, and temptingly creamy.

Step 3: Shape the Pie Crusts

Unroll your refrigerated pie crust onto a floured surface and use a round cutter (about 4 inches wide works great) to cut out 12 circles. Gently press each circle into the base and up the sides of the muffin cups, forming cute little pie shells ready to be filled.

Step 4: Fill and Top Each Mini Pie

Spoon about 2 tablespoons of the chicken filling into each pie crust. If you have leftover crust scraps, use a smaller cutter or knife to create tops or fun shapes, placing them over the filling. For that golden finish, brush the tops with melted butter if you’d like.

Step 5: Bake to Golden Perfection

Slide your muffin tin into the oven and bake for 20 to 25 minutes. You’re looking for the pie crusts to turn golden and the filling to bubble gently at the edges. Once out of the oven, let them cool for 5 minutes—this gives everything time to set, making the Muffin Tin Chicken Pot Pies a breeze to lift from the pan.

How to Serve Muffin Tin Chicken Pot Pies

Garnishes

Try a finishing sprinkle of fresh chopped parsley or thyme to add a bright pop of color and a breath of herbal freshness. If you want a hint of indulgence, a dusting of finely grated Parmesan over the tops just before serving is a fantastic touch.

Side Dishes

Muffin Tin Chicken Pot Pies pair beautifully with light and fresh sides. Serve with a crisp green salad dressed with lemon vinaigrette, or simply steam up some extra veggies—think peas, green beans, or carrots—for a colorful, balanced meal.

Creative Ways to Present

These mini pot pies are naturally adorable, so have fun with presentation! Try arranging them on a wooden serving board for a rustic look at parties, or pop each into a pretty cupcake liner for easy, mess-free handling. For family dinner, stack them on a plate and serve buffet-style—everyone will love choosing their own.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Muffin Tin Chicken Pot Pies (a rare occurrence!), just let them cool to room temperature, then transfer into an airtight container. They’ll keep in the refrigerator for up to 3 days, ready for a quick lunch or snack.

Freezing

These mini pies freeze wonderfully! After baking and cooling completely, wrap each Muffin Tin Chicken Pot Pie individually in plastic wrap and pile them into a freezer-safe bag or container. They can be stored for up to 2 months; just grab as many as you need whenever cravings strike.

Reheating

For best results, reheat your Muffin Tin Chicken Pot Pies in a 350°F oven for about 12 to 15 minutes, straight from the fridge or even the freezer. This keeps the crust crisp and the filling piping hot—skip the microwave if you want to avoid soggy bottoms!

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken makes Muffin Tin Chicken Pot Pies even easier and adds tons of flavor. Just shred or dice, and you’re ready to go.

Is it possible to make these pies ahead of time?

Yes, you can assemble the pies and store them in the fridge for up to 24 hours before baking, or bake them fully and reheat as needed. They’re perfect for meal prep or entertaining!

What vegetables work best if I don’t have mixed veggies?

You can use almost any combination—peas, carrots, corn, and green beans are classics, but broccoli or chopped spinach work, too. Just make sure to thaw and blot excess moisture if using frozen.

How do I prevent the crust from getting soggy?

Brushing the crust with a little melted butter or even a whisked egg helps create a barrier and leads to perfectly golden, crisp results. Ensuring your filling isn’t too watery also helps the crust bake up beautifully.

Can I make Muffin Tin Chicken Pot Pies gluten free?

Definitely! Just use a gluten-free pie crust and check that your cream of chicken soup is gluten free as well. The rest of the filling is naturally gluten free, so you won’t miss a thing.

Final Thoughts

There’s something truly special about Muffin Tin Chicken Pot Pies—they’re cozy, customizable, and always a crowd-pleaser. Whether you’re making dinner for your family or bringing a platter to share, these little pies deliver big comfort in tiny packages. Give them a try and prepare to see smiles all around!

Muffin Tin Chicken Pot Pies Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 mini pot pies 1x
Diet: Non-Vegetarian

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Description

These Muffin Tin Chicken Pot Pies are a delightful twist on the classic comfort food. Perfectly portioned and easy to make, they are a great option for a family dinner or a special treat.

Ingredients

Scale

For the Filling:

2 cups cooked chicken (shredded or diced)
1 cup frozen mixed vegetables (thawed)
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the Crust:

1 sheet refrigerated pie crust (or homemade)
1 tablespoon melted butter (optional, for brushing)

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Mix the Filling: In a medium bowl, combine the cooked chicken, thawed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
Prepare the Crust: Unroll the pie crust and cut into 12 circles. Press each circle into the muffin cups.
Fill the Cups: Fill each crust with the chicken mixture. Add extra crust shapes on top if desired. Brush with melted butter.
Bake: Bake for 20–25 minutes until golden and bubbly. Let cool for 5 minutes before removing.