Say goodbye to boring dinners: the ultimate chicken pot pie recipe in muffin tin

Indulge in the warm and comforting flavors of a classic chicken pot pie, conveniently baked in individual muffin cups. This chicken pot pie recipe in muffin tin is a culinary delight that combines the savory goodness of chicken, tender vegetables, and a rich creamy sauce, all nestled in a flaky crust. Perfect for a quick and easy meal, these bite-sized treats are sure to satisfy your cravings.

Ingredients

For the Muffin Tin Crust:

• 1 cup 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:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup milk
• 1/4 cup frozen peas
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

Making the Muffin Tin Crust

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together the flour and salt.
3. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add the ice water, one tablespoon at a time, and mix until the dough just comes together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling

1. In a large skillet, sauté the carrots, celery, and onion in a little bit of oil until softened.
2. Add the shredded chicken, cream of chicken soup, milk, peas, parsley, salt, and pepper to the skillet.
3. Stir to combine and heat through.

Assembling the Chicken Pot Pies

1. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
2. Use a 3-inch round cutter to cut out 12 circles from the dough.
3. Press the dough circles into the bottom of a greased muffin tin.
4. Fill each muffin cup with about 1/4 cup of the chicken pot pie filling.
5. Cut out 12 more circles from the remaining dough and place them over the filling.
6. Crimp the edges of the dough to seal.

Baking the Chicken Pot Pies

1. Bake the chicken pot pies 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.

Variations

• Crust: Use a pre-made puff pastry or pie crust for a quicker option.
• Filling: Add your favorite vegetables, such as green beans, corn, or mushrooms.
• Seasoning: Experiment with different herbs and spices, such as thyme, rosemary, or paprika.
• Toppings: Sprinkle with grated Parmesan cheese or crumbled bacon before baking.

Tips

• For a crispy crust, brush the tops of the pot pies with milk before baking.
• If you don’t have a muffin tin, you can use a 9-inch pie plate.
• Leftover chicken pot pies can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

FAQs

Q: Can I use uncooked chicken in this recipe?
A: Yes, you can use uncooked chicken. Just cook it thoroughly before adding it to the filling.

Q: What can I use instead of cream of chicken soup?
A: You can use cream of celery soup or cream of mushroom soup as a substitute.

Q: How do I make a vegetarian version of this recipe?
A: Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

Wrapping Up

This chicken pot pie recipe in muffin tin is a culinary masterpiece that will delight your taste buds. With its flaky crust, savory filling, and bite-sized convenience, it’s a perfect meal for any occasion. Whether you’re hosting a party or simply craving comfort food, these individual pot pies are sure to impress. So, grab your ingredients and let the baking adventure begin!