Indulge in comfort: bake a mini masterpiece with this chicken pot pie muffin tin recipe

Embark on a culinary adventure with our delectable chicken pot pie recipe muffin tin, a delightful twist on the classic comfort food. This recipe transforms the traditional dish into bite-sized portions, making it an ideal appetizer, party snack, or quick and easy meal.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

For the Filling:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup shredded chicken
• 1/4 cup flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Making the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Do not overmix.

Assembling the Muffin Cups:
1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin.
3. Divide the dough into 12 equal portions.
4. Roll out each portion into a circle large enough to fit into a muffin cup.
5. Press the dough into the muffin cups and trim the edges.

Cooking the Filling:
1. In a large skillet, melt the butter over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Stir in the chicken broth and bring to a simmer.
4. In a small bowl, whisk together the flour and milk until smooth.
5. Gradually add the flour mixture to the skillet, stirring constantly.
6. Cook for 5-7 minutes, or until the sauce has thickened.
7. Stir in the peas, corn, chicken, salt, and pepper.

Filling the Muffin Cups:
1. Spoon the filling into the prepared muffin cups.

Baking the Pot Pies:
1. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let cool for a few minutes before serving.

Tips for Perfection

• For a flakier crust, use very cold butter and ice water.
• If you don’t have a muffin tin, you can use ramekins or even a 9-inch pie plate.
• Feel free to add other vegetables to the filling, such as green beans, potatoes, or mushrooms.
• If you’re short on time, you can use pre-made pie crusts.
• Serve with a dollop of sour cream or gravy.

Variations

• Cheesy Chicken Pot Pie: Add 1/2 cup shredded cheddar cheese to the filling.
• Bacon Chicken Pot Pie: Add 1/2 cup cooked and crumbled bacon to the filling.
• Creamy Chicken Pot Pie: Add 1/4 cup heavy cream to the milk when making the sauce.
• Vegetarian Chicken Pot Pie: Omit the chicken and replace it with additional vegetables.

Garnish Ideas

• Fresh parsley
• Chives
• Grated Parmesan cheese
• Paprika

Wrapping Up: A Symphony of Flavors

Our chicken pot pie recipe muffin tin is a culinary masterpiece that combines the comfort of a classic dish with the convenience of individual servings. Whether you’re hosting a party, feeding a crowd, or simply craving a delicious and satisfying meal, this recipe is the perfect choice. Indulge in the savory aroma and rich flavors that will tantalize your taste buds and create lasting memories.

Questions You May Have

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use thawed frozen chicken. Be sure to drain off any excess liquid before adding it to the filling.

Q: How can I make the crust more crispy?
A: Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.

Q: Can I reheat the pot pies?
A: Yes, you can reheat the pot pies in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.