Description
These Mini Chicken Pot Pie Muffins are the perfect blend of comfort and convenience. Packed with tender chicken, mixed vegetables, and a creamy filling, they’re a great choice for a cozy meal or a party appetizer.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent, about 3-4 minutes.
- 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.
- 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.
- 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.
- Spoon the chicken mixture evenly into each dough-lined muffin cup. Brush the tops with the beaten egg for a golden finish.
- 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.
- Serve warm and enjoy these delicious mini pot pies as a perfect comfort food or party appetizer!
Notes
These mini pot pies can be made ahead and frozen. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes