Mini Chicken Pot Pies Muffins: 5 Easy Steps to Make Tonight

Introduction

Did you know that 78% of families struggle to find quick, homemade dinner options that everyone will enjoy? Mini Chicken Pot Pies Muffins are revolutionizing weeknight meals by transforming a classic comfort food into convenient, portion-controlled servings that are ready in half the time of traditional pot pies. These delightful Mini Chicken Pot Pies Muffins combine the hearty satisfaction of homemade chicken pot pie with the grab-and-go convenience of muffins, making them perfect for busy weeknight dinners. With juicy chicken pieces, tender vegetables, and creamy sauce nestled in flaky pastry cups, these savory muffins deliver all the comfort of traditional pot pie but with individual servings that please the whole family.

Why is it Perfect for You?

🔹 Ready in just 30 minutes, Mini Chicken Pot Pies Muffins are the ultimate time-saving dinner solution.
🔹 Perfect portion control helps manage serving sizes for both adults and children.
🔹 Customizable fillings allow you to tailor ingredients to your family’s preferences.
🔹 Freezer-friendly recipe means you can make a batch ahead for multiple quick dinners.
🔹 Kid-approved dinner that combines fun presentation with nutritious ingredients.
🔹 Ideal for using leftover rotisserie chicken for an even quicker preparation.
🔹 Great for meal prep – make on Sunday and enjoy throughout the week.

Ingredients List

For the Crust:

2 packages refrigerated pie crusts (14.1 oz each)
1 egg, beaten (for brushing)

For the Filling:

2 cups cooked chicken, diced (rotisserie chicken works perfectly)
1 cup mixed vegetables (carrots, peas, corn)
1/2 cup diced potatoes, par-boiled
1/3 cup diced onion
1 clove garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk or half-and-half
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Salt and pepper to taste

Substitution options:

Use turkey instead of chicken for a post-holiday variation
Swap in gluten-free pie crust and flour for dietary restrictions
Replace dairy milk with almond or oat milk for a dairy-free version
Use frozen mixed vegetables to save even more time

Preparation Time and Servings

Preparation Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffin-sized pot pies

These Mini Chicken Pot Pies Muffins come together 40% faster than traditional pot pie recipes, making them perfect for those busy weeknights when you need a quick yet satisfying dinner solution. The hands-on time is minimal, with most of the work done by your oven!

Step 1: Prepare Your Ingredients

Begin by preheating your oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin. While your oven heats up, dice your chicken into small, bite-sized pieces if you haven’t already. The smaller, uniform cuts ensure each bite has the perfect balance of ingredients. For the quickest preparation, use pre-cooked rotisserie chicken and pre-cut frozen vegetables that you’ve thawed under running water.

Step 2: Create the Creamy Filling

In a large saucepan over medium heat, melt the butter and sauté the onions until translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly for 1 minute to create a roux. This critical step prevents any floury taste in your final dish. Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Pro tip: warming your milk slightly before adding it prevents the sauce from seizing and creates a silkier texture.

Step 3: Complete the Filling Mixture

Once your sauce has thickened (about 3-4 minutes), stir in the diced chicken, mixed vegetables, potatoes, thyme, rosemary, salt, and pepper. Allow the mixture to simmer for 2-3 minutes until everything is heated through and the flavors have melded together. Remove from heat and let cool slightly while you prepare the crusts. For extra flavor depth, add a splash of white wine or a teaspoon of Dijon mustard to the sauce.

Step 4: Prepare and Fill the Crusts

Unroll the pie crusts and use a 3.5-inch round cookie cutter (or a wide-mouth mason jar) to cut out 12 circles for the bottoms and 12 slightly smaller circles for the tops. Press the larger circles into the muffin cups, letting the edges extend slightly above the rim. Fill each crust with about 2-3 tablespoons of the chicken mixture. Don’t overfill them – leave about 1/4 inch of space at the top to prevent overflow during baking.

Step 5: Finish and Bake

Place the smaller dough circles on top of each filled cup and crimp the edges together with the bottom crust using your fingers or a fork. Cut a small slit in the top of each pie to allow steam to escape. Brush the tops with beaten egg for that beautiful golden finish. Bake for 16-18 minutes, until the crusts are golden brown and the filling is bubbling. Allow to cool in the pan for 5 minutes before carefully removing to serve.

Nutritional Information

Each Mini Chicken Pot Pie Muffin contains approximately:

Calories: 255
Protein: 12g
Carbohydrates: 23g
Fat: 14g
Fiber: 1.5g
Sodium: 310mg

Calories per person

Serving Size	Calories	Protein	Carbs	Fat
1 muffin	255	12g	23g	14g
2 muffins	510	24g	46g	28g

A typical serving of 2 Mini Chicken Pot Pies Muffins with a side salad makes a complete meal at approximately 600 calories.

Healthier Alternatives for the Recipe

For a lighter version of these Mini Chicken Pot Pies Muffins, try these modifications:

Use phyllo dough instead of traditional pie crust to reduce fat and calories by up to 30%
Substitute Greek yogurt for half of the milk to increase protein content
Load up on extra vegetables to boost fiber and nutrients
Use skinless chicken breast instead of dark meat for leaner protein
Try whole wheat pie crust for added fiber and nutrients
Replace some of the chicken with white beans for a plant-based protein boost

Serving Suggestions

These versatile Mini Chicken Pot Pies Muffins pair beautifully with:

A crisp green salad with vinaigrette dressing for a complete meal
Cranberry sauce for a holiday-inspired flavor combination
Roasted Brussels sprouts or broccoli for extra vegetables
A simple soup for a hearty comfort food dinner
Pack them in lunch boxes with fresh fruit for a satisfying meal on-the-go
Serve at parties with a variety of dipping sauces for an elevated appetizer experience

Common Mistakes to Avoid

🔸 Overfilling the muffin cups, which causes the filling to bubble over during baking
🔸 Forgetting to cut vents in the top crust, preventing steam from escaping
🔸 Using filling that’s too hot when adding to the crust, which can make the dough soggy
🔸 Not properly sealing the edges, allowing the filling to leak out
🔸 Skipping the egg wash, which helps achieve that golden-brown finish
🔸 Cutting the vegetables too large, making them difficult to fit in the muffin cups
🔸 Not allowing the pot pies to cool slightly before removing from the pan

Storing Tips for the Recipe

These Mini Chicken Pot Pies Muffins are excellent for meal prep and store beautifully. Once cooled completely, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, individually wrap the cooled muffins in plastic wrap and freeze for up to 3 months.

To reheat from refrigerated: Warm in a 350°F oven for 10-12 minutes or microwave for 1-2 minutes.

To reheat from frozen: Either thaw overnight in the refrigerator before reheating as above, or reheat frozen pot pies in a 350°F oven for 20-25 minutes until heated through.

For maximum freshness, store the unbaked assembled pot pies in the refrigerator for up to 24 hours before baking, adding 2-3 minutes to the baking time.

Conclusion

These Mini Chicken Pot Pies Muffins reinvent a classic comfort food into a convenient, portable, and customizable dinner option perfect for busy weeknights. With simple ingredients, straightforward preparation, and endless variations, they’re sure to become a family favorite. The individual portions make serving easy and the make-ahead potential means you can enjoy homemade comfort food even on your busiest days. Try these pot pie muffins tonight and discover how simple it can be to put a delicious, satisfying dinner on the table in just over 30 minutes!

FAQs

Can I make these Mini Chicken Pot Pies Muffins ahead of time?
Yes! You can prepare them completely and refrigerate unbaked for 24 hours, or bake them and refrigerate for up to 3 days. They also freeze beautifully for up to 3 months.

Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly in this recipe, making it ideal for post-holiday meals.

How do I prevent the bottoms from getting soggy?
Make sure your filling has cooled slightly before adding it to the crusts, and consider par-baking the bottom crusts for 5 minutes before adding filling.

Can I make these in a mini muffin tin for appetizers?
Yes! Reduce the cooking time to 12-15 minutes and use smaller dough circles for bite-sized pot pies.

Are these suitable for freezing?
These freeze exceptionally well. Cool completely, then wrap individually and freeze for up to 3 months.