Muffin Pan Mini Chicken Pot Pies
Muffin Pan Mini Chicken Pot Pies
Welcome to fall, everyone! I have some wonderful fall recipes to share but I wanted to start with one of my tried and true favorites. These adorable mini chicken pot pies! You will love this recipe… I like a crispier crust so my instructions for these perfectly intact mini pies are what’s included in this post. If you like a baked filling pie, you can do that too! Just be aware that it is very difficult to remove them from the muffin pan in their squishier state. If you make these, send me a message on IG! I’d love to share your creations on my stories!!
Recipe
Makes: 12 Mini Pot Pies
Ingredients:
4-5 refrigerated pie crusts (I love Publix brand!) or use this recipe
1/4 cup unsalted butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
1/2 cup half and half
2 cups chicken, cooked and chopped into small pieces
2 cups frozen mixed vegetables
Instructions:
1. In a medium pot, melt the butter over medium-high heat. Add the onion and cook until browned, about 2-3 minutes. Add the flour, salt, pepper, and poultry seasoning. Stir until incorporated.
2. Add the chicken broth and half & half. Stir over medium-high heat (it should be lightly bubbling) until it thickens and becomes a gravy consistency.
3. Add the chicken and mixed vegetables. Stir until well mixed. Turn stovetop to -keep warm- and continue to the next step. Note: if you don’t have a -keep warm- setting, simply reheat the filling before you use it.
4. In a muffin pan, carefully line each muffin slot with pie dough. Be careful to keep the dough no less than 1/8″ thick so that it will keep its shape after baking. Blind bake the shells for 8-10 min at 450F or until lightly browned. Let cool before trying to remove them from the pan to avoid burning yourself.
5. On a separate baking sheet, create the tops for the pies by cutting out circles large enough to fit your muffin pan’s dimensions. Decorate with braids and leaves and bake for about 7 minutes at 425F or until lightly browned.
6. Fill or overflow the pie cups with filling and top with the pie toppers or pie leaves.
7. Serve warm!
