Easy Mini Chicken Pot Pies in Muffin Tins (Perfect for Weeknights!)

Hi there, food lover! 👋

Ready to bring some cozy comfort to your kitchen—but in the quickest, cutest way possible? Today we’re taking a beloved classic and giving it a playful weeknight twist: Easy Mini Chicken Pot Pies baked right in your muffin tins. These little golden pies are perfect for busy evenings, picky eaters, or when you want something warm and nostalgic without spending hours in the kitchen.

There’s something incredibly satisfying about that first steamy bite of creamy chicken filling wrapped in a buttery crust. And making them mini-style doesn’t sacrifice any of that homestyle goodness—you still get the tender veggies, creamy sauce, herby aroma, and flaky crust magic. But instead of waiting for a full-size pie to bake, you get individual servings that are done faster, easier to portion, and absolutely adorable to serve.

You can prepare these minis with leftover chicken, rotisserie chicken, or even turkey from the holidays. They freeze beautifully, reheat well, and are ideal for both meal prep and feeding a hungry family on a tight schedule. Plus, kids love them—they’re handheld, tasty, and fun.

So grab your muffin tin, preheat that oven, and let’s fill your home with the smell of delicious comfort food! 🧀🌶️

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Ingredients:

🥧 For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, finely diced
• 1 cup chicken broth
• 1 cup milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

🥟 For the Crust:

• 2 refrigerated pie crusts or 1 can refrigerated biscuits
• A little flour for dusting (if using pie crusts)

🧀 Optional Add-Ins:

• 1/2 cup shredded cheddar
• A pinch of paprika
• Fresh parsley for garnish

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Step-by-Step Directions:

1. Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
2. If using pie crusts, roll them out slightly and cut 4-inch circles (a wide cup or bowl works perfectly!). Press each circle gently into a muffin cup. If using biscuits, flatten each biscuit by hand and press into the muffin wells.
3. In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes.
4. Sprinkle in the flour and stir constantly to create a roux. Cook for about 1 minute to eliminate the raw flour taste.
5. Slowly whisk in the chicken broth, followed by the milk. Keep stirring until the mixture thickens into a creamy gravy.
6. Add the cooked chicken, frozen vegetables, garlic powder, onion powder, thyme, salt, and pepper. Mix everything together until well combined and heated through.
7. Spoon the warm filling into each prepared crust, filling almost to the top.
8. If you want a top crust, cut small circles of dough and place them gently over the filling. Pinch edges lightly to seal.
9. Brush tops with a little milk or melted butter for extra color and richness.
10. Bake for 20–25 minutes, or until the tops are golden brown and the filling is bubbly.
11. Let them cool in the tin for about 5 minutes, then carefully lift them out with a spoon.
12. Garnish with parsley if desired, and enjoy while warm!

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Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 25 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: approx. 220 | 🍽️ Servings: 12 mini pies

#comfortfood #easyrecipes #weeknightdinner #minipotpies #familyfriendly

Bon appétit and happy cooking! 👩🍳🍽️