Go Back
Mini chicken pot pie muffins offer a delightful spin on the beloved classic chicken pot pie. These bite-sized wonders encapsulate all the heartwarming flavors of the traditional dish while providing an appealing and convenient way to enjoy it. Imagine flaky, buttery pastry encasing a rich, creamy filling loaded with tender chicken and colorful vegetables—perfect for adults and kids alike. Whether you're hosting a family gathering, preparing meals for the week, or simply indulging in a cozy night at home, these mini muffins tick all the boxes. Not only are they easy to prepare, but they also deliver a satisfying experience that brings comfort with every bite.

Mini Chicken Pot Pie Muffins – The Ultimate Cozy Comfort Food!

Discover the perfect comfort food with these Mini Chicken Pot Pie Muffins! These bite-sized treats combine flaky pastry with a rich, creamy filling of tender chicken and vibrant vegetables, making them a hit for any occasion. Easy to prepare, versatile, and perfect for family gatherings or cozy nights in, they cater to various dietary needs too. Try this delightful recipe and bring a touch of homemade warmth to your dining table! #ChickenPotPie #MiniMuffins #ComfortFood #RecipeIdeas #BakingFun #FoodieFavorites
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup diced onion

1 clove garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

2 tablespoons olive oil

1 sheet of puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin.

    Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until onions become translucent.

      Cook the Filling: Add shredded chicken, frozen mixed vegetables, chicken broth, and heavy cream to the skillet. Stir in thyme, rosemary, salt, and pepper. Cook until the mixture is heated through and slightly thickened, about 5-7 minutes. Remove from heat.

        Prepare the Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut out circles (about 4-5 inches in diameter) using a cookie cutter or a glass.

          Assemble the Muffins: Fit the puff pastry circles into the muffin tin, making sure the edges hang over the sides. Spoon the chicken and vegetable mixture into each pastry cup, filling them generously.

            Top with Pastry: Use the remaining puff pastry to cut smaller circles for topping each mini pot pie. Place these on top of the filling and seal the edges by pressing with a fork. Cut small slits in the top for steam to escape.

              Egg Wash: Brush the tops of the pastries with the beaten egg for a golden finish.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the pastry is golden brown.

                  Cool and Serve: Allow the mini pot pies to cool for a few minutes before gently removing them from the tin. Serve warm and enjoy!

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins