Muffin Tin Chicken Pot Pie is a fun, hand-held twist on classic comfort food that bakes up in about 25 minutes. These little pies are golden, flaky, and filled with a creamy chicken-and-vegetable filling that’s perfect for weeknights or party trays. I’ve made them dozens of times for lunches, potlucks, and kid-friendly dinners — and they always disappear fast; for a sweet muffin-tin idea, see this mini apple pie riff: muffin-tin mini apple pies.
Why Make This Recipe
- Portable single servings make portion control and leftovers easy to manage.
- Faster bake time than a full pot pie — bright, crisp crust in about 20–25 minutes.
- Flexible filling: use leftover roast chicken or a quick rotisserie shortcut.
- Great for meal prep, parties, or school lunches — they travel well and reheat cleanly.
- Personal insight: I love this recipe because it turns one-pan comfort into an assembly-line success — kids can help spoon filling into each cup, which makes dinner collaborative and fun. See a casserole-style version if you want a bigger format: chicken pot pie casserole.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 20–25 minutes
- Total time: 40–45 minutes
- Servings: 12 mini pot pies (standard 12-cup muffin tin)
- Difficulty: Easy
- Method: Stovetop filling (sauté and simmer) then bake in a muffin tin at 375°F (190°C) until crust is golden and filling bubbles lightly.
My Experience Making This Recipe
I tested this recipe multiple times using both store-bought puff pastry and homemade biscuit dough to dial in crust texture and bake time. The main discovery: slightly under-baking the crust before filling leads to soggy bottoms, so ensure the edges start to color and the bottom feels set in the muffin tin.
How to Make Muffin Tin Chicken Pot Pie
Start by making a quick roux: sweat diced onion and carrot in butter, stir in flour, then gradually whisk in chicken stock and a splash of cream to make a thick, velvety sauce. Fold in cooked, shredded chicken and peas, season with thyme and salt, then spoon the filling into muffin cups lined with rolled pie dough or puff pastry. Top with small pastry lids or lattice, brush with egg wash, and bake at 375°F (190°C) for 20–25 minutes until golden. Expect bubbling filling and a pleasantly crisp crust when done.
Expert Tips for Success
- Use cold butter and chilled pastry (or store-bought puff pastry) for the flakiest crust; warm dough will shrink and leak.
- Cook the roux for 1–2 minutes before adding stock to remove raw flour taste and ensure a smooth gravy. For a slow-cooked flavor profile, see a crockpot approach here: easy crockpot chicken pot pie.
- Spray the muffin tin lightly with nonstick spray or use silicone liners to make removal easy and protect bottoms from sticking.
- Keep the filling thicker than you might think — a slightly over-thickened filling prevents sogginess once the pastry is enclosed and baked.
- Egg-wash (1 beaten egg + 1 tsp water) the tops for a glossy, golden finish and sprinkle coarse salt for contrast.
How to Serve Muffin Tin Chicken Pot Pie
- Serve warm with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Pack them cold or room-temperature for lunches or buffets — they’re picnic-friendly.
- For sides, roasted Brussels sprouts or mashed sweet potatoes complement the creamy filling.
- Arrange on a platter with sprigs of thyme for a simple, rustic presentation at parties.
Storage and Reheating Guide
- Refrigerate cooled pies in an airtight container for up to 4 days; layer with parchment to prevent sticking.
- Freeze assembled (unbaked) pies on a sheet tray until firm, then transfer to freezer bags for up to 3 months; bake from frozen, adding 5–10 minutes to bake time and covering edges if they brown too quickly.
- Reheat refrigerated pies in a 350°F (175°C) oven for 10–12 minutes or until warmed through; avoid microwaving for best crust texture — if using a microwave, re-crisp in a 425°F (220°C) oven for 3–4 minutes after microwaving.
Recipe Variations
- Gluten-free: Use a gluten-free all-purpose flour blend for the roux and pre-made gluten-free pie crust or biscuit dough; bake times are similar but watch for faster browning.
- Dairy-free: Replace butter with olive oil or vegan butter and use coconut or oat cream (unsweetened) for a creamy base.
- Vegetarian: Swap shredded chicken for sautéed mushrooms and firm tofu or chickpeas; increase seasoning with sage and nutritional yeast.
- Flavor twist: Add cooked bacon and sharp cheddar into the filling for a smoky, tangy version — inspired by heartier styles like this cheddar-sage take: cheddar-sage chicken pot pie.
Nutritional Highlights
- Good source of lean protein when made with chicken breast or rotisserie chicken.
- Includes vegetables (carrots, peas, onion) to add fiber and micronutrients; boost veggies for more nutrients per serving.
- Allergen info: contains wheat (gluten), dairy, and eggs (if using egg wash). Adjust for allergens using the variations above and watch portion sizes — these are calorie-dense due to pastry and creamy sauce.
Troubleshooting Common Issues
- Soggy bottoms: Ensure the filling is thick and not too wet; pre-bake pastry shells for 5 minutes at 375°F (190°C) before filling if this persists.
- Pastry shrinkage: Work quickly with cold dough and chill formed shells for 10 minutes before baking to reduce shrinkage.
- Filling leaking: Seal edges well and don’t overfill — leave about 1/4 inch (6 mm) rim so lids sit properly.
Frequently Asked Questions
Q: Can I make these ahead and bake later?
A: Yes — assemble and refrigerate for up to 24 hours, or freeze fully assembled on a tray then bag for up to 3 months. If frozen, bake from frozen at 375°F (190°C), adding 5–10 minutes to the bake time and tenting with foil if the tops brown too quickly.
Q: What type of pastry works best — puff pastry, pie dough, or biscuit dough?
A: Puff pastry gives a flakier, layered crust while pie dough (shortcrust) offers sturdier structure. Biscuit dough creates a softer, biscuit-top feel. Choose based on the texture you prefer and be mindful of bake times: puff and pie dough brown faster.
Q: How do I keep the filling from becoming bland?
A: Season in layers: salt the chicken, season the vegetables while sautéing, and taste the sauce before filling. Add a splash of lemon juice or a teaspoon of Dijon mustard to brighten flavors at the end.
Q: Can I scale this recipe for a larger crowd?
A: Yes — multiply the filling and pastry quantities and use multiple muffin tins or a sheet pan with larger containers. Alternatively, make a full-size pot pie (see a double-crust method here): double-crust chicken pot pie.
Conclusion
For another take on small-format chicken pies, check out this recipe for Delicious Mini Chicken Pot Pies – It’s Always Autumn: Delicious Mini Chicken Pot Pies – It’s Always Autumn.
Muffin Tin Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 12 mini pot pies 1x
- Diet: Non-Vegetarian
Description
A fun, hand-held twist on classic comfort food, these golden, flaky mini pot pies are filled with a creamy chicken-and-vegetable filling, perfect for weeknights or parties.
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 1 carrot, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup cream
- 2 cups cooked, shredded chicken
- 1 cup peas
- 1 teaspoon dried thyme
- Salt to taste
- Rolled pie dough or puff pastry, for lining muffin cups
- 1 beaten egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Sweat the diced onion and carrot in butter until softened.
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in chicken stock and cream to create a thick, velvety sauce.
- Fold in the shredded chicken, peas, thyme, and salt.
- Line the muffin tin with rolled pie dough or puff pastry.
- Spoon the filling into the muffin cups.
- Top each with small pastry lids or lattice, and brush with egg wash.
- Bake for 20-25 minutes, or until the crust is golden and the filling bubbles lightly.
- Let cool slightly before serving.
Notes
Use cold butter and chilled pastry for the flakiest crust. Ensure not to overfill the pies to avoid leakage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop filling followed by baking in a muffin tin
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg