These individual chicken pot pies are a convenient twist on a classic comfort meal. By using a muffin tin, you get perfectly portioned treats with a high crust-to-filling ratio. These mini pies are creamy, rich, and surprisingly easy to assemble using pre-made dough.
List of ingredients
- Nonstick cooking spray – for prepping the pan.
- 3 tablespoons butter – used for sautéing vegetables.
- 1/2 pound boneless, skinless chicken breast, diced – the primary protein.
- 1/4 cup diced celery – adds crunch and flavor.
- 3 tablespoons diced onion – provides a savory base.
- 3 tablespoons all-purpose flour – used to thicken the sauce.
- 1/2 teaspoon salt, or to taste – for seasoning.
- 1/4 teaspoon ground black pepper – for a touch of spice.
- 1/4 teaspoon garlic powder – enhances the savory profile.
- 1/8 teaspoon celery seed – adds a traditional pot pie taste.
- 1/8 teaspoon dried rubbed sage – gives an earthy aroma.
- 1/8 teaspoon onion powder – deepens the onion flavor.
- 1/3 cup heavy whipping cream – creates a rich, creamy texture.
- 1 1/2 cups no salt added chicken broth – the liquid base for the sauce.
- 1 cup frozen peas and carrots, thawed – for color and nutrition.
- 1 14.1-ounce package refrigerated pie dough (containing two dough rounds) – for the top and bottom crusts.
- 1 large egg – for the egg wash.
- 1 tablespoon water – mixed with the egg for the wash.
step-by-step instructions
- Prep the oven and pan: Preheat the oven to 425° F. Spray 8 cups in a 12-cup muffin pan with nonstick cooking spray.
- Sauté chicken and aromatics: Melt butter in saucepan over medium heat. Add chicken, celery, and onion and cook until chicken is cooked and the veggies are soft and translucent, 5 to 7 minutes.
- Add seasonings and thickener: Stir in flour, salt, pepper, garlic powder, celery seed, sage, and onion powder. Sauté, stirring for 1 minute, or until the flour and seasonings are well blended into the chicken and vegetable mixture.
- Simmer the sauce: Slowly stir in the heavy whipping cream, followed by the chicken broth. Stir in the thawed peas and carrots then reduce heat to medium-low and simmer until the sauce has thickened, 5 to 10 minutes. Remove from heat and set aside.
- Prepare the crust circles: On a lightly floured surface, roll out each circle of pie dough to 1/8-inch thickness. From each dough round, cut 4 circles using a 4-inch round cookie cutter and cut 4 circles using a 3-inch round cookie cutter to yield 16 total circles (8 4-inch circles and 8 3-inch circles). If desired, you may be able to re-roll the excess dough to get one more set of a 4-inch and 3-inch circle for one more mini pie.
- Line the muffin tin: Press the 4-inch rounds of dough into the bottom of the 8 prepared muffin pan cups. In a small bowl or ramekin, whisk the egg with the water to create an egg wash. Brush the dough in the muffin cups with egg wash and set the rest of the egg wash aside.
- Fill and seal: Evenly divide the chicken filling on top of the dough in the cups. Add a 3-inch dough round to the top of each and use the tines of a fork to crimp and seal the edges together. Brush the tops with the remaining egg wash, then add a slit in the top of each with a sharp knife.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the crusts are golden brown.
- Cool and serve: Remove from the oven and let cool in the pan for 10-15 minutes before serving.
Pro Tips for Perfect Mini Pies
Use a Large Plastic Cup for Cutting
If your kitchen does not have a dedicated 4-inch cookie cutter, do not worry. A standard plastic drinking cup with a 4-inch diameter works perfectly as a makeshift cutter. Simply press the rim firmly into the rolled-out dough to create clean, circular bases for your mini pies.
Ensure Filling is Properly Thickened
The simmering stage is critical for the texture of the pot pie. Ensure the sauce bubbles and thickens sufficiently before removing it from the heat. A thick filling prevents the bottom crust from becoming soggy during the baking process.
Avoid Overfilling the Cups
While it is tempting to pack as much filling as possible, leave a small gap between the filling and the top edge of the muffin cup. This ensures the top crust can be crimped securely and prevents the filling from bubbling over into the pan.
Keep the Dough Cold
Pie dough is much easier to handle and roll when it is chilled. If the dough becomes too soft or sticky while you are cutting the circles, place it back in the refrigerator for 10 to 15 minutes before continuing.
Crimp Edges Firmly
When using the fork to seal the top and bottom crusts, press the tines firmly into the sides of the muffin tin. This creates a tight seal that locks the creamy filling inside and gives the pies a professional, decorative look.
Customizing Your Pot Pie Filling
Incorporate Additional Vegetables
You can easily add more variety to the filling by adding a handful of frozen corn or diced mushrooms. If adding mushrooms, sauté them with the onions and celery to ensure they release their moisture before the flour is added.
Use Rotisserie Chicken for Speed
For a faster preparation, replace the raw chicken breast with shredded rotisserie chicken. Simply stir the pre-cooked meat into the sauce at the same step as the peas and carrots, simmering only until the chicken is heated through.
Adjust the Creaminess Level
If you prefer a lighter sauce, you can substitute half of the heavy whipping cream with whole milk or half-and-half. Keep in mind that using a thinner liquid may require an extra minute of simmering to reach the desired thickness.
Experiment with Fresh Herbs
While dried sage is traditional, adding a tablespoon of freshly chopped parsley or thyme at the end of the simmering process adds a bright, fresh note. Fresh herbs should be added last to preserve their color and flavor.
Serving and Pairing Suggestions
Pair with a Crisp Garden Salad
The richness of the creamy chicken filling pairs well with a light, acidic side. A simple garden salad with mixed greens, cucumbers, and a lemon vinaigrette helps balance the flavors of the buttery crust.
Serve with Steamed Green Vegetables
Steamed broccoli, asparagus, or green beans make excellent accompaniments. These vegetables provide a snap of freshness and a vibrant color that complements the golden-brown pastry of the mini pies.
Accompany with Crusty Dinner Rolls
For a truly hearty meal, serve these mini pies with warm, buttered dinner rolls. The bread is perfect for scooping up any extra creamy filling that might escape during eating.
Create a Platter for Appetizers
Because these are individual servings, they work well as heavy appetizers for a party. Arrange them on a platter with a side of cranberry sauce or a dollop of sour cream for a festive presentation.
Storage and Reheating Methods
Refrigeration Guidelines
Store leftover mini pies in an airtight container in the refrigerator for up to three to four days. To keep the crust from softening, place a piece of parchment paper between layers of pies if you are stacking them.
Freezing Unbaked Pies
You can assemble these pies and freeze them before baking. Place the assembled, unbaked pies on a baking sheet and flash-freeze for one hour before transferring them to a freezer-safe bag. Bake them directly from frozen, adding 5 to 8 minutes to the total cook time.
Oven Reheating for Best Texture
To maintain the crispiness of the crust, reheat the pies in a conventional oven or toaster oven at 350° F. Heat them for about 10 minutes or until the center is hot, which prevents the pastry from becoming chewy.
Microwave Reheating for Convenience
If you are short on time, the microwave can be used to heat the pies quickly. Heat on medium power in 30-second intervals to avoid overcooking the filling, though be aware that the crust will lose its crunch.
Make-Ahead Advice
Prepare the Filling a Day Early
The chicken and vegetable filling can be made up to 24 hours in advance. Once cooled, store it in the refrigerator. This allows the flavors to meld and makes the final assembly process much faster.
Pre-Cut the Dough Circles
You can cut the 3-inch and 4-inch dough circles ahead of time. Stack them with pieces of wax paper in between each layer to prevent sticking, and keep them refrigerated until you are ready to line the pans.
Assemble and Chill Before Baking
Assembling the pies and keeping them in the refrigerator until the moment they go into the oven can help the crust stay flaky. Just ensure the oven is fully preheated to 425° F to get an immediate sear on the pastry.
Troubleshooting Common Issues
Fixing Soggy Bottom Crusts
If you find the bottoms are too soft, try brushing a thin layer of melted butter on the bottom crust before adding the filling. Alternatively, ensure the filling is completely cooled before adding it to the dough to prevent premature steaming.
Preventing Over-Browned Tops
If the tops of the pies are browning too quickly before the filling is hot, loosely cover the muffin tin with a sheet of aluminum foil. This protects the crust while allowing the internal temperature to rise.
Managing Runny Filling
If your filling remains too thin after simmering, stir in a small slurry of one teaspoon cornstarch mixed with a tablespoon of water. Simmer for another two minutes to achieve a thick, glossy consistency.
Handling Dough Shrinkage
To prevent the dough from pulling away from the sides of the muffin cup, press the 4-inch rounds firmly into the corners. Crimp the top crust deeply into the edges of the pan to lock it in place during baking.
Frequently Asked Questions
Can I use homemade pie crust?
Yes, a homemade flaky pie crust works perfectly. Simply roll it out to the same 1/8-inch thickness and use the same cutting method as the refrigerated dough.
What is the best way to dice the chicken?
Dice the chicken into small, uniform cubes about 1/2 inch in size. This ensures that the meat cooks evenly and fits comfortably within the mini pie shells.
Can I make these without heavy cream?
You can use whole milk or a mixture of broth and a bit of butter for a lighter version. However, heavy cream provides the signature richness and thickness associated with traditional pot pies.
How do I prevent the filling from leaking?
The key is a tight seal. Use the fork to crimp the edges of the top and bottom crusts together firmly, and avoid overfilling the cups to leave room for the seal.
Print
Individual Muffin Tin Chicken Pot Pies
- Total Time: 1 hour 15 minutes
- Yield: 8 mini chicken pies 1x
- Diet: General
Description
These rich and creamy mini chicken pies are made in muffin tins! It’s easier than you might think to make mini chicken pot pies with pie crust using pre-made dough. Once you try this recipe for individual pot pies, making mini chicken pies in muffin tins is the only way you’ll want to make chicken pot pie ever again.
Ingredients
- Nonstick cooking spray
- 3 tablespoons butter
- 1/2 pound boneless, skinless chicken breast, diced
- 1/4 cup diced celery
- 3 tablespoons diced onion
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon celery seed
- 1/8 teaspoon dried rubbed sage
- 1/8 teaspoon onion powder
- 1/3 cup heavy whipping cream
- 1 1/2 cups no salt added chicken broth
- 1 cup frozen peas and carrots, thawed
- 1 14.1-ounce package refrigerated pie dough (containing two dough rounds)
- 1 large egg
- 1 tablespoon water
Instructions
- Step: Preheat the oven to 425° F. Spray 8 cups in a 12-cup muffin pan with nonstick cooking spray.
- Step: Melt butter in saucepan over medium heat. Add chicken, celery, and onion and cook until chicken is cooked and the veggies are soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, garlic powder, celery seed, sage, and onion powder. Sauté, stirring for 1 minute, or until the flour and seasonings are well blended into the chicken and vegetable mixture.
- Step: Slowly stir in the heavy whipping cream, followed by the chicken broth. Stir in the thawed peas and carrots then reduce heat to medium-low and simmer until the sauce has thickened, 5 to 10 minutes. Remove from heat and set aside.
- Step: On a lightly floured surface, roll out each circle of pie dough to 1/8-inch thickness. From each dough round, cut 4 circles using a 4-inch round cookie cutter and cut 4 circles using a 3-inch round cookie cutter to yield 16 total circles (8 4-inch circles and 8 3-inch circles).
- Step: Press the 4-inch rounds of dough into the bottom of the 8 prepared muffin pan cups. In a small bowl or ramekin, whisk the egg with the water to create an egg wash. Brush the dough in the muffin cups with egg wash and set the rest of the egg wash aside.
- Step: Evenly divide the chicken filling on top of the dough in the cups. Add a 3-inch dough round to the top of each and use the tines of a fork to crimp and seal the edges together. Brush the tops with the remaining egg wash, then add a slit in the top of each with a sharp knife.
- Step: Bake in the preheated oven for 15-18 minutes, or until the crusts are golden brown.
- Step: Remove from the oven and let cool in the pan for 10-15 minutes before serving.
Notes
Shortcut Tip: You can use shredded rotisserie chicken meat as a shortcut. Stir it in with the peas and carrots.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 85 mg