Description
Mini Chicken Pot Pie Muffins are a fun, bite-sized twist on the classic comfort food. Flaky, golden crusts with creamy chicken and veggie filling inside perfect for family meals or meal prep.
Ingredients
2 cups cooked chicken
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 tsp fresh thyme leaves
1/4 cup all-purpose flour
2 cups chicken broth
Salt and pepper to taste
1 egg
Refrigerated biscuit dough or pie crust
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin tin.
2. Sauté onions, carrots, and celery for 5–6 minutes until soft.
3. Add thyme, salt, and pepper.
4. Stir in flour, then slowly add broth to thicken.
5. Add chicken, peas, and corn. Stir and remove from heat.
6. Press dough into muffin cups and fill with mixture.
7. Top with smaller dough round (optional) and brush with egg.
8. Bake 18–20 minutes until golden. Cool slightly before serving.
Notes
Use rotisserie chicken to save time.
Freeze after baking and reheat as needed.
Great for lunchboxes and party appetizers.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg