Looking for a cozy, easy-to-make meal that your whole family will love? Try my Mini Chicken Pot Pie Muffins! These tasty little treats combine tender chicken and mixed veggies, all wrapped in flaky crescent dough. Perfect for a weeknight dinner or a fun snack, they pack big flavor in every bite. Let’s dive into this simple recipe that will delight your taste buds and warm your heart!
Ingredients
Main Ingredients for Mini Chicken Pot Pie Muffins
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 package (8 oz) refrigerated crescent roll dough
Additional Ingredients
– 1 cup chicken broth
– 1 cup heavy cream
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
Seasoning and Garnish
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 egg, beaten (for egg wash)
Gather these ingredients first. They are key to making your mini chicken pot pie muffins tasty. The cooked chicken gives great flavor. Use fresh or leftover chicken for ease. The mixed vegetables add color and nutrition. Choose what you like best. I often use peas, carrots, and corn.
For the creamy filling, chicken broth and heavy cream blend well. This mix keeps the muffins moist. The seasonings, like onion powder and garlic powder, add depth. Dried thyme brings an herbaceous note that brightens every bite.
Don’t forget the salt and pepper. They balance the flavors just right. The olive oil helps when cooking the veggies. Finally, you’ll need an egg for the wash. It gives a lovely golden brown color to the tops.
For the full recipe, please refer to the detailed instructions. Enjoy the process of putting these muffins together!
Step-by-Step Instructions
Preheat and Prepare
– Preheat the oven to 375°F (190°C).
– Lightly grease a muffin tin to prevent sticking.
Cook the Filling
– Heat one tablespoon of olive oil in a medium pan over medium heat.
– Add one cup of frozen mixed vegetables and sauté for 3-4 minutes.
– Stir in two cups of cooked, shredded chicken.
– Pour in one cup of chicken broth and one cup of heavy cream.
– Add one teaspoon each of onion powder, garlic powder, and dried thyme.
– Season with salt and pepper to taste.
– Bring to a simmer and cook for about 5-7 minutes.
– The mixture should thicken slightly. Remove it from heat and let it cool.
Assemble Muffins
– Unroll one package of refrigerated crescent roll dough.
– Separate the dough into triangles. Cut each triangle in half.
– Press each smaller triangle into the bottom and sides of muffin cups.
– Fill each cup with the chicken and vegetable mixture, packing it slightly.
– Top each muffin with another triangle of dough. Pinch edges to seal.
– Brush the tops with a beaten egg for a golden finish.
Baking Process
– Place the muffin tin in the preheated oven.
– Bake for 15-20 minutes until the tops turn golden brown.
– Allow the muffins to cool in the tin for a few minutes.
– Carefully transfer them to a wire rack to cool slightly.
For more details, check out the Full Recipe.
Tips & Tricks
Perfecting Your Mini Chicken Pot Pies
– Ensure the filling is not too hot when assembling. Hot filling can cause the dough to become soggy.
– Use a proper ratio of filling to dough for best results. Too much filling can overflow, while too little leaves dry crust.
Cooking Tips
– Make sure to press the dough firmly into the muffin cups. This helps form a sturdy base.
– Use a fork to crimp the edges for a better seal. A good seal keeps the filling inside and flavors locked in.
Presentation Tips
– Serve on a rustic wooden board. This adds a warm touch to your dining table.
– Garnish with fresh parsley for added color. A pop of green makes your muffins look more appealing.
For the full recipe, check out the detailed instructions above.
Variations
Different Fillings
You can easily mix things up! Swap out chicken for turkey or shredded beef. This change gives a new twist while keeping it tasty. You can also play around with your veggies. Use seasonal ones or any leftovers you have in your fridge. Broccoli, green beans, or bell peppers work great!
Dough Options
Tired of crescent roll dough? Try puff pastry instead! It creates a light, flaky crust. You can also use biscuit dough for a denser texture. Both options add a fun twist to your muffins.
Dietary Preferences
If you need a gluten-free version, look for gluten-free crescent rolls. They work just as well! You can also make vegan mini pot pies. Use plant-based proteins and dairy substitutes like almond milk. This way, everyone can enjoy these delicious bites! For the full recipe, check the earlier section.
Storage Info
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. This keeps them fresh and tasty. When you want a quick meal, just grab one!
Freezing Instructions
You can freeze these muffins before baking for up to 3 months. Just make sure to wrap them well. When ready to bake, you can reheat them straight from the freezer. Alternatively, thaw them overnight in the fridge for easier baking.
Reheating Tips
For the best texture, reheat in the oven, not the microwave. This helps maintain the crispiness of the dough. Cover them with aluminum foil to prevent over-browning. Enjoy every warm, flaky bite!
FAQs
Can I use leftover rotisserie chicken?
– Yes, leftover rotisserie chicken works great for this recipe! It adds flavor and saves time. Just shred the chicken into small pieces, and you’re good to go!
How long do they take to bake?
– Bake for 15-20 minutes or until tops are golden brown. Keep an eye on them to avoid burning. The smell will let you know they are almost ready!
What can I serve with Mini Chicken Pot Pie Muffins?
– A side salad pairs well for a complete meal. You can also add some fruit for a nice touch. A light vinaigrette works great with these muffins.
Can these muffins be made ahead of time?
– Yes, you can prepare them and refrigerate until ready to bake. This makes them perfect for busy days. Just pop them in the oven when you’re ready to eat!
Is this recipe suitable for kids?
– Absolutely! Kids love the bite-sized portions and flavor. They are fun to eat and easy to hold. You might even find them asking for seconds!
Mini Chicken Pot Pie Muffins are easy to make and fun to eat. You start with simple ingredients like chicken, veggies, and dough. Then, follow easy steps to bake delicious muffins. Use the tips to make them even better and try different fillings or doughs. Store them well for later enjoyment. These muffins are perfect for family meals or gatherings. Enjoy cooking and sharing your tasty creation!
