Mini Chicken Pot Pie Muffins Recipe | Easy & Tasty

Mini Chicken Pot Pie Muffins encapsulate the essence of cozy, comforting meals in a delightful, bite-sized package. Ideal for both casual family dinners and special gatherings, these muffins combine the classic flavors of chicken pot pie with the convenience of individual servings. Each muffin bursts with savory chicken, vegetables, and a golden, flaky crust, ensuring that every bite is as satisfying as it is delicious. This recipe is not only straightforward to prepare but also promises to be a crowd-pleaser, making it a perfect addition to your culinary repertoire.

Benefits of Mini Chicken Pot Pie Muffins

These Mini Chicken Pot Pie Muffins are not just tasty; they’re also packed with nutritional benefits. The use of lean chicken provides a good source of protein, while the assortment of vegetables like carrots, celery, and peas adds essential vitamins and minerals to the dish. The individual muffin format helps with portion control, making it easier to manage caloric intake while still enjoying a fulfilling meal. Whether you’re looking to impress guests or simply make a comforting meal for the family, these muffins deliver both health and flavor.

Detailed Recipe

Ingredients

  • For the Filling:
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    • 2 cups cooked chicken, shredded
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1 teaspoon fresh thyme leaves
    • Salt and pepper to taste
  • For the Crust:
    • 2 sheets puff pastry, thawed
    • 1 egg, beaten for egg wash

Directions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
  3. Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
  4. Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
  5. Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
  6. Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.

Nutritional Information

Per serving, each muffin offers:

  • Calories: 280 kcal
  • Carbohydrates: 22g
  • Protein: 14g
  • Fat: 14g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 210mg
  • Potassium: 160mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 30% DV
  • Vitamin C: 9% DV
  • Calcium: 2% DV
  • Iron: 8% DV

Notes and Serving Suggestions

These Mini Chicken Pot Pie Muffins are perfect for meal prepping as they store well in the refrigerator for up to 4 days or can be frozen for a month. Reheat in the oven to maintain the pastry’s crispness. Serve with a side salad for a balanced meal or pack as a savory snack for outings. These muffins are versatile enough to be adapted with different fillings based on your preference or dietary requirements.

Conclusion

Mini Chicken Pot Pie Muffins offer a charming twist on a traditional dish, providing a comforting and satisfying meal that is both easy to prepare and delightful to serve. This recipe is a wonderful way to bring the warmth of home-cooked meals into your kitchen with a touch of elegance and creativity. Embrace this recipe as your go-to for gatherings, family dinners, or when you simply crave a touch of home.

FAQs

  1. Can I use store-bought rotisserie chicken for this recipe?
    • Absolutely! Using rotisserie chicken saves time and adds extra flavor to the muffins.
  2. Can the recipe be made vegetarian?
    • Yes, replace the chicken with additional vegetables or a plant-based protein like tofu to cater to vegetarian preferences.
  3. How do I prevent the puff pastry from getting soggy?
    • Ensure the filling is thick and not too liquidy before adding it to the muffin cups. This keeps the pastry crisp.
  4. Can these muffins be made ahead of time?
    • Yes, you can prepare the muffins in advance and refrigerate them overnight or freeze for later use. Reheat in the oven to maintain the best texture and flavor.
Print
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Mini Chicken Pot Pie Muffins Recipe | Easy & Tasty

Mini Chicken Pot Pie Muffins Recipe | Easy & Tasty


  • Author: Maria

Description

Mini Chicken Pot Pie Muffins encapsulate the essence of cozy, comforting meals in a delightful, bite-sized package. Ideal for both casual family dinners and special gatherings, these muffins combine the classic flavors of chicken pot pie with the convenience of individual servings. Each muffin bursts with savory chicken, vegetables, and a golden, flaky crust, ensuring that every bite is as satisfying as it is delicious. This recipe is not only straightforward to prepare but also promises to be a crowd-pleaser, making it a perfect addition to your culinary repertoire.


Ingredients

Scale
  • For the Filling:
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    • 2 cups cooked chicken, shredded
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1 teaspoon fresh thyme leaves
    • Salt and pepper to taste
  • For the Crust:
    • 2 sheets puff pastry, thawed
    • 1 egg, beaten for egg was

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
  3. Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
  4. Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
  5. Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
  6. Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.

Notes

These Mini Chicken Pot Pie Muffins are perfect for meal prepping as they store well in the refrigerator for up to 4 days or can be frozen for a month. Reheat in the oven to maintain the pastry’s crispness. Serve with a side salad for a balanced meal or pack as a savory snack for outings. These muffins are versatile enough to be adapted with different fillings based on your preference or dietary requirements.

 

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