These Mini Chicken Pot Pie Muffins are perfect for a comforting meal or a delightful appetizer. Packed with savory chicken and vegetables, these bite-sized treats are sure to be a hit at any gathering.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 package refrigerated biscuit dough (or homemade pie dough)
- 1 egg, beaten (for egg wash)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- Prepare Filling: In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent, about 3-4 minutes.
- Make Sauce: Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk. Continue to cook until the mixture thickens, about 3-5 minutes.
- Combine Ingredients: Stir in the sour cream, dried thyme, dried rosemary, salt, and pepper. Add the cooked chicken and frozen mixed vegetables. Cook for an additional 2-3 minutes until heated through. Remove from heat.
- Prepare Dough: Roll out the biscuit dough on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Press the dough circles into the muffin tin cups to form a base and a small rim.
- Assemble Muffins: Spoon the chicken mixture evenly into each dough-lined muffin cup. Brush the tops with the beaten egg for a golden finish.
- Bake: Bake for 15-20 minutes, or until the dough is golden brown and the filling is bubbly. Let cool for a few minutes before removing from the tin.
- Serve: Serve warm and enjoy these delicious mini pot pies as a perfect comfort food or party appetizer!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Serving Size: 12 muffins
- Calorie Count: 220 kcal per muffin
Variations
- Vegetable Options: Substitute frozen mixed vegetables with your favorite fresh or frozen vegetables.
- Dough Alternatives: Use homemade pie dough or pre-made pie crusts if you prefer.
Storage and Reheating
- Storage: These mini pot pies can be made ahead and frozen. Store in an airtight container for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.
10 FAQs
- Can I use cooked rotisserie chicken?
Yes, cooked rotisserie chicken works well in this recipe. - Can I make these muffins ahead of time?
Yes, they can be made ahead and frozen. Reheat before serving. - What can I use instead of biscuit dough?
You can use pie dough or puff pastry as an alternative. - Can I use fresh vegetables?
Yes, fresh vegetables can be used. Just make sure they are cooked until tender before adding them to the filling. - How do I prevent the dough from getting soggy?
Make sure to bake the muffins until the dough is fully cooked and golden brown. - Can I use a different type of cheese in the filling?
Yes, you can add shredded cheese like cheddar or mozzarella to the filling if desired. - What can I use instead of sour cream?
Greek yogurt or heavy cream can be used as a substitute. - Can I add spices to the filling?
Feel free to add additional spices like paprika or garlic powder for extra flavor. - How long will these muffins stay fresh?
They stay fresh in the refrigerator for up to 5 days and can be frozen for up to 3 months. - Can I make these muffins without a mini muffin tin?
Yes, you can use a regular muffin tin, but you may need to adjust the baking time.
Conclusion
Mini Chicken Pot Pie Muffins are a versatile and delicious dish that is perfect for any occasion. With their savory filling and flaky crust, they offer a comforting and convenient meal or appetizer. Enjoy these cozy treats with family and friends!
PrintMini Chicken Pot Pie Muffins
- Total Time: 35 minutes
Description
These Mini Chicken Pot Pie Muffins are the perfect blend of comfort and convenience. Packed with tender chicken, mixed vegetables, and a creamy filling, they’re a great choice for a cozy meal or a party appetizer.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 package refrigerated biscuit dough (or homemade pie dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent, about 3-4 minutes.
- Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk. Continue to cook until the mixture thickens, about 3-5 minutes.
- Stir in the sour cream, dried thyme, dried rosemary, salt, and pepper. Add the cooked chicken and frozen mixed vegetables. Cook for an additional 2-3 minutes until heated through. Remove from heat.
- Roll out the biscuit dough on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Press the dough circles into the muffin tin cups to form a base and a small rim.
- Spoon the chicken mixture evenly into each dough-lined muffin cup. Brush the tops with the beaten egg for a golden finish.
- Bake for 15-20 minutes, or until the dough is golden brown and the filling is bubbly. Let cool for a few minutes before removing from the tin.
- Serve warm and enjoy these delicious mini pot pies as a perfect comfort food or party appetizer!
Notes
These mini pot pies can be made ahead and frozen. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes