Description
Comfort meets creativity in these mini chicken pot pie muffins, a delightful twist on classic comfort food. Packed with tender chicken, creamy sauce, and flaky pastry, these bite-sized treats will satisfy your craving for a hearty, home-style meal you can’t resist.
Ingredients
Scale
Protein:
- 2 cups shredded or diced chicken
- 1 egg, beaten (for egg wash)
Vegetables and Aromatics:
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Baking and Liquid Ingredients:
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 package refrigerated biscuit dough (or homemade pie dough)
Instructions
- Prepare the oven at 375F (190C) and prepare a mini muffin tin with non-stick spray or paper liners.
- Heat olive oil in a skillet over medium temperature, sautéing onions and garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour into the skillet, stirring continuously for one minute to prevent burning. Gradually incorporate chicken broth and milk, whisking until the mixture smoothly thickens, about 3-5 minutes.
- Integrate sour cream, dried thyme, rosemary, salt, and pepper into the creamy base. Fold in cooked chicken and frozen mixed vegetables, heating thoroughly for 2-3 minutes.
- On a floured surface, gently roll out biscuit dough and cut circular shapes slightly larger than muffin cups. Carefully press dough into each cup, creating a delicate base and slight rim.
- Distribute the chicken mixture evenly among the dough-lined muffin cavities. Delicately brush egg wash over the tops to ensure a beautiful golden sheen.
- Bake for 15-20 minutes until the pastry achieves a rich golden color and filling bubbles with deliciousness. Allow brief cooling before carefully extracting from the tin.
- Serve these miniature pot pies warm, offering a delightful handheld comfort food perfect for gatherings or quick meals.
Notes
- Make sure to dice chicken and vegetables uniformly for consistent cooking and even texture in each mini pot pie.
- Prevent soggy bottoms by patting chicken and vegetables dry before adding to the mixture, reducing excess moisture.
- Swap biscuit dough with puff pastry or gluten-free alternatives for dietary variations and different flavor profiles.
- Use fresh herbs instead of dried for more vibrant and intense flavor, enhancing the overall taste of the mini pot pies.
- Prep Time: 15-20 minutes
- Cook Time: 25-33 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 65 mg