Looking for a fun and easy recipe that’s perfect for a weeknight dinner or a special occasion? These adorable muffin tin chicken pot pies are the answer! Packed with all the classic flavors of a traditional pot pie, these mini masterpieces are a crowd-pleaser, sure to satisfy even the pickiest eaters.
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 (or to taste)
- 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 (contains two rounds)
- 1 large egg
- 1 tablespoon water
INSTRUCTIONS
- Preheat your oven to 425°F and lightly coat 8 cups in a 12-cup muffin pan with nonstick cooking spray.
- Melt the butter in a saucepan over medium heat. Add the diced chicken, celery, and onion, cooking until the chicken is fully cooked and the vegetables are softened and translucent, about 5 to 7 minutes.
- Stir in the flour, salt, pepper, garlic powder, celery seed, sage, and onion powder. Cook for 1 minute, stirring constantly, until the flour and seasonings are fully incorporated.
- Gradually add the heavy whipping cream, followed by the chicken broth, stirring continuously. Mix in the thawed peas and carrots, then reduce the heat to medium-low. Let the mixture simmer for 5 to 10 minutes, or until the sauce thickens. Remove from heat and set aside.
- On a lightly floured surface, roll each pie dough round to 1/8-inch thickness. Use a 4-inch cookie cutter to cut 8 circles and a 3-inch cutter for another 8 circles (16 circles total). You can re-roll any excess dough to get an extra 4-inch and 3-inch circle if needed.
- Press the 4-inch dough rounds into the bottom of the muffin pan cups. In a small bowl, whisk together the egg and water to create an egg wash. Brush the dough in the muffin cups with a little egg wash, then set the remaining wash aside.
- Evenly spoon the chicken filling into the prepared dough cups. Place a 3-inch dough round over the top of each and use a fork to crimp and seal the edges. Brush the tops with the remaining egg wash, then cut a small slit in the center of each pie to allow steam to escape.
- Bake for 15 to 18 minutes, or until the crusts are golden brown.
- Let the mini pies cool in the pan for 10 to 15 minutes before serving.
Notes: Shortcut Tip: For a faster option, substitute shredded rotisserie chicken and stir it in with the peas and carrots.
