Mini Chicken Pot Pie Muffins

If you’re searching for a fun and comforting meal that’s perfect for any occasion, then these Mini Chicken Pot Pie Muffins are just what you need! These adorable little muffins combine all the classic flavors of a chicken pot pie into a bite-sized treat that’s both hearty and satisfying. They’re perfect for family dinners, parties, or even as a delightful snack.

What makes these mini pot pie muffins so special is their flaky crust and creamy filling, packed with tender chicken, colorful vegetables, and aromatic herbs. Each bite is a delicious explosion of flavors, making them a hit with both kids and adults alike. Plus, they’re easy to prepare and can be made in advance for a convenient meal option!

Serve these delicious mini muffins with a side salad or enjoy them on their own for a comforting treat. Let’s get cooking!

Resume of the Recipe

These Mini Chicken Pot Pie Muffins feature a flaky crust filled with a creamy mixture of chicken, vegetables, and herbs. Ready in about 30 minutes, these delightful muffins are perfect for weeknight dinners, gatherings, or meal prep. They are sure to become a favorite in your home!

With simple ingredients and easy preparation, you can whip up these comforting muffins in no time. Let’s dive into this delicious recipe!

Exciting Story:

I remember the first time I decided to make mini chicken pot pies for my family. It was a rainy evening, and I wanted something warm and comforting that would bring smiles to our faces. As I chopped the vegetables and cooked the chicken, the delightful aroma filled my kitchen, and I could already imagine how delicious these little pies would be!

When I baked them in muffin tins, the sight of those golden, flaky tops was irresistible. Once they were ready to eat, my family couldn’t wait to dig in. The combination of flavors and textures was a hit, and I knew I had created something special. Now, these Mini Chicken Pot Pie Muffins are a regular feature at our dinner table, bringing warmth and happiness with each bite!

 

Why This Mini Chicken Pot Pie Muffins?

• Convenient and Fun: These bite-sized muffins are easy to serve and perfect for sharing!
• Comforting Flavor: The classic flavors of chicken pot pie in a fun, portable form.
• Quick to Prepare: Ready in about 30 minutes, making them a great option for busy weeknights.

How to Make Mini Chicken Pot Pie Muffins

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.
2. Prepare the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, chopped onion, celery, chicken broth, cream of chicken soup, dried thyme, salt, and pepper. Stir until well combined.
3. Prepare the Crescent Roll Dough: Unroll the crescent roll dough and separate it into triangles. You can use a rolling pin to flatten each triangle slightly for easier handling.
4. Assemble the Muffins: Place one triangle of dough into each muffin cup, pressing it gently against the bottom and sides to form a crust. Fill each crust with the chicken filling, being careful not to overfill.
5. Top with Dough: Take another triangle of dough and place it on top of the filling, pinching the edges to seal. You can also use a small piece of dough to create a lattice top if you prefer.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through.
7. Cool and Serve: Allow the mini chicken pot pie muffins to cool for a few minutes in the tin before removing them. Serve warm and enjoy!

Tips

• Use Rotisserie Chicken: For convenience, use rotisserie chicken to save time on cooking.
• Add Herbs: Feel free to add fresh herbs like parsley or rosemary for extra flavor.

Substitutions and Variations

• Different Vegetables: You can customize the filling with your favorite vegetables, such as mushrooms or green beans.
• Make It Vegetarian: Substitute the chicken with cooked lentils or chickpeas for a vegetarian option.

Make a Healthier Version

• Use low-fat cream of chicken soup and reduced-fat crescent roll dough for a lighter option.
• Add more vegetables to increase the nutrition and fiber content.

Closing

And there you have it! These Mini Chicken Pot Pie Muffins are a comforting and delicious meal that everyone will love. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delightful dinners!

Frequently Asked Questions

1. How long can I store leftovers?
   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze these muffins?
   Yes, you can freeze the cooked muffins for up to 2 months. Thaw in the refrigerator before reheating.
3. What can I use instead of cream of chicken soup?
   You can substitute with homemade cream of chicken soup or use cream of mushroom soup for a different flavor.
4. Can I use a different type of meat?
   Absolutely! Ground turkey or beef can be used as an alternative to chicken.
5. What if I don’t have crescent roll dough?
   You can use puff pastry or biscuit dough as a substitute.
6. Can I add cheese to the filling?
   Yes, shredded cheese can be mixed into the filling for added creaminess.
7. How do I know when they are done baking?
   They should be golden brown on top, and a toothpick inserted should come out clean.
8. Can I make these ahead of time?
   Yes, you can prepare the filling in advance and assemble the muffins just before baking.
9. What if I want a spicier version?
   Add diced jalapeños or hot sauce to the filling for an extra kick!
10. What’s the best way to reheat leftovers?
    Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
11. Can I make these gluten-free?
    Yes, you can use gluten-free crescent roll dough or puff pastry.
12. How can I make these more festive?
    Add a sprinkle of fresh herbs on top for a decorative touch before serving!

Mini Chicken Pot Pie Muffins

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Muffins:

• 2 cups 2 cooked chicken, diced

• 1 cup 1 frozen mixed vegetables (peas, carrots, corn)

• 1/4 cup 1/4 onion, finely chopped

• 1/4 cup 1/4 celery, finely chopped

• 1/4 cup 1/4 chicken broth

• 1/2 cup 1/2 cream of chicken soup (or homemade)

• 1 teaspoon 1 dried thyme

• Salt and pepper to taste

• 1 can 1 (8 oz) refrigerated crescent roll dough

Directions

• Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.
• Prepare the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, chopped onion, celery, chicken broth, cream of chicken soup, dried thyme, salt, and pepper. Stir until well combined.
• Prepare the Crescent Roll Dough: Unroll the crescent roll dough and separate it into triangles. You can use a rolling pin to flatten each triangle slightly for easier handling.
• Assemble the Muffins: Place one triangle of dough into each muffin cup, pressing it gently against the bottom and sides to form a crust. Fill each crust with the chicken filling, being careful not to overfill.
• Top with Dough: Take another triangle of dough and place it on top of the filling, pinching the edges to seal. You can also use a small piece of dough to create a lattice top if you prefer.
• Bake: Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through.
• Cool and Serve: Allow the mini chicken pot pie muffins to cool for a few minutes in the tin before removing them. Serve warm and enjoy!

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