Mini Chicken Pot Pie Muffins

These Mini Chicken Pot Pie Muffins are perfect for a comforting meal or a delightful appetizer. Packed with savory chicken and vegetables, these bite-sized treats are sure to be a hit at any gathering.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package refrigerated biscuit dough (or homemade pie dough)
• 1 egg, beaten (for egg wash)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
2. Prepare Filling: In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent, about 3-4 minutes.
3. Make Sauce: Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk. Continue to cook until the mixture thickens, about 3-5 minutes.
4. Combine Ingredients: Stir in the sour cream, dried thyme, dried rosemary, salt, and pepper. Add the cooked chicken and frozen mixed vegetables. Cook for an additional 2-3 minutes until heated through. Remove from heat.
5. Prepare Dough: Roll out the biscuit dough on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Press the dough circles into the muffin tin cups to form a base and a small rim.
6. Assemble Muffins: Spoon the chicken mixture evenly into each dough-lined muffin cup. Brush the tops with the beaten egg for a golden finish.
7. Bake: Bake for 15-20 minutes, or until the dough is golden brown and the filling is bubbly. Let cool for a few minutes before removing from the tin.
8. Serve: Serve warm and enjoy these delicious mini pot pies as a perfect comfort food or party appetizer!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Serving Size: 12 muffins
• Calorie Count: 220 kcal per muffin

Variations

• Vegetable Options: Substitute frozen mixed vegetables with your favorite fresh or frozen vegetables.
• Dough Alternatives: Use homemade pie dough or pre-made pie crusts if you prefer.

Storage and Reheating

• Storage: These mini pot pies can be made ahead and frozen. Store in an airtight container for up to 3 months.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

10 FAQs

1. Can I use cooked rotisserie chicken?
   Yes, cooked rotisserie chicken works well in this recipe.
2. Can I make these muffins ahead of time?
   Yes, they can be made ahead and frozen. Reheat before serving.
3. What can I use instead of biscuit dough?
   You can use pie dough or puff pastry as an alternative.
4. Can I use fresh vegetables?
   Yes, fresh vegetables can be used. Just make sure they are cooked until tender before adding them to the filling.
5. How do I prevent the dough from getting soggy?
   Make sure to bake the muffins until the dough is fully cooked and golden brown.
6. Can I use a different type of cheese in the filling?
   Yes, you can add shredded cheese like cheddar or mozzarella to the filling if desired.
7. What can I use instead of sour cream?
   Greek yogurt or heavy cream can be used as a substitute.
8. Can I add spices to the filling?
   Feel free to add additional spices like paprika or garlic powder for extra flavor.
9. How long will these muffins stay fresh?
   They stay fresh in the refrigerator for up to 5 days and can be frozen for up to 3 months.
10. Can I make these muffins without a mini muffin tin?
    Yes, you can use a regular muffin tin, but you may need to adjust the baking time.

Conclusion

Mini Chicken Pot Pie Muffins are a versatile and delicious dish that is perfect for any occasion. With their savory filling and flaky crust, they offer a comforting and convenient meal or appetizer. Enjoy these cozy treats with family and friends!

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