Description
Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort food. These savory muffins are brimming with a creamy chicken and vegetable filling encased in flaky puff pastry. They are perfect for busy weeknights, family gatherings, or even as an appetizer at parties, offering both convenience and flavor in every bite.
Why you will love this recipe
You will love this recipe for its versatility and ease of preparation. These muffins are not only delicious but also customizable; you can add your favorite vegetables or spices to make them uniquely yours. They are a hit with both kids and adults, making them an ideal dish for family meals or casual entertaining. The mini size allows for easy serving and enjoyment!
Introduction
There’s something extraordinarily comforting about chicken pot pie. The aromatic blend of tender chicken, fresh vegetables, and creamy sauce, all encased in a buttery crust, evokes feelings of nostalgia and warmth. However, traditional pot pies can be time-consuming to make. That’s why I love this Mini Chicken Pot Pie Muffins recipe—it captures all the flavors of the classic dish while being quick and convenient. Plus, who doesn’t love a personal-sized pastry that can be eaten without a fork?
These muffins are a fantastic choice for meal prep, as you can make a batch ahead of time and simply pop them in the oven when you’re ready to eat. Whether you’re looking for a hearty snack or a main course served alongside a salad, these muffins will not disappoint. Let’s dive into the details of crafting this savory treat.
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
For the Crust:
- 2 sheets puff pastry, thawed
- 1 egg, beaten for egg wash
Preparation:
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables until they soften, about 5-7 minutes, stirring occasionally to prevent them from browning.
Step 3: Once the vegetables have softened, add the frozen peas, corn, and shredded chicken to the pan. Sprinkle the flour over the mixture; this will help thicken the filling. Stir everything together until all the ingredients are well coated in flour.
Step 4: Gradually pour in the chicken broth, bringing the mixture to a simmer. Continue cooking, stirring frequently, until the sauce thickens—this should take about 5 minutes. Once thickened, stir in fresh thyme leaves, and season with salt and pepper to taste. Remove the mixture from the heat and let it cool slightly.
Step 5: Unroll the thawed puff pastry sheets and cut them into squares that are large enough to fit into your muffin cups, with some overhang. Gently press the pastry squares into the muffin tin, creating little cups for your filling. Spoon the chicken and vegetable filling into each of the pastry cups, then fold the overhanging pastry over the top. Finally, brush the tops with the beaten egg for a beautiful golden finish.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow the muffins to cool for about 5 minutes before serving.
COOKING Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5)
Serving Suggestions:
These muffins are delicious on their own but can be served with a side salad for a complete meal. For a touch of elegance, pair them with a light vinaigrette or drizzle them with gravy. They also make for excellent snacks or appetizers at gatherings—just place them on a platter and watch them disappear!
Tips:
- Make Ahead: Prepare the filling and puff pastry cups in advance, then assemble and bake when ready to serve.
- Vegetable Variations: Feel free to add other vegetables like bell peppers or mushrooms.
- Freezing Tips: These muffins freeze wonderfully. Just bake them as directed, let them cool completely, and store in an airtight container. Reheat in the oven from frozen.
- Spice It Up: Add a pinch of cayenne or your favorite hot sauce to the filling for a little heat.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (per muffin):
- Calories: 280 kcal
- Protein: 14 g
- Sodium: 410 mg
Conclusion
Mini Chicken Pot Pie Muffins are an adorable and delicious twist on a beloved classic. They are easy to make, customizable, and perfect for both casual meals and special occasions. This recipe will surely become a go-to in your kitchen, bringing smiles to the faces of your family and friends alike. Try them out, and prepare to impress with these delightful little bites!
Questions and Answers
1. Can I use leftover turkey instead of chicken?
Absolutely! This recipe is a great way to use up leftover turkey. Just shred the turkey in the same way you would the chicken.
2. What if I don’t have puff pastry?
If puff pastry isn’t available, you can use refrigerated pie crust or even biscuit dough as an alternative. Both will create a satisfying crust.
3. Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend and use gluten-free puff pastry. The texture may vary slightly, but they will still be delicious.
4. How do I store any leftovers?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave when ready to eat.
5. Can I add more vegetables to the filling?
Certainly! Feel free to add diced bell peppers, mushrooms, or even some leafy greens like spinach or kale for added nutrition and flavor.
