Mini Chicken Pot Pie Muffins (Creamy, Flaky, Bite-Sized Comfort Food)
Introduction
Who says comfort food can’t be bite-sized? These Mini Chicken Pot Pie Muffins take the classic creamy chicken pot pie and shrink it into perfectly portioned, hand-held treats. Golden, flaky pastry tops conceal a rich filling of tender chicken, colorful vegetables, and a creamy, savory sauce that’s both comforting and indulgent.🥧
Perfect for dinner, meal prep, or even party appetizers, these mini pies are as versatile as they are delicious. You can serve them straight from the oven or make them ahead and reheat for a quick meal. Kids love them, adults crave them, and the entire family will go back for seconds.
Why You’ll Love This Recipe
✅ Bite-sized comfort food — perfect for portion control or snacks
✅ Golden, flaky pastry — easy to make using store-bought puff pastry
✅ Creamy filling — tender chicken and vegetables in a rich sauce
✅ Family-friendly — everyone loves mini pot pies
✅ Make ahead friendly — prep in advance, bake when ready
Mini Chicken Pot Pie Muffins
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Melt butter in saucepan. Sauté onion and garlic until softened. Stir in flour 1–2 minutes.
- Gradually whisk in milk until thickened. Add chicken, vegetables, salt, pepper, and thyme. Stir to combine.
- Cut puff pastry into squares. Press into muffin cups and spoon filling inside. Fold edges slightly and brush tops with beaten egg.
- Bake 20–25 minutes until golden brown. Cool 5 minutes and serve warm.
Notes
Ingredients
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ½ cups milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 sheet puff pastry, thawed and cut into squares for muffin tins
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Preheat Oven
Set oven to 400°F (200°C). Grease a 12-cup muffin tin.
2. Make the Filling
- In a medium saucepan, melt butter over medium heat.
- Add onion and garlic, sauté 3–4 minutes until softened.
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in milk, stirring until sauce thickens.
- Add cooked chicken, mixed vegetables, salt, pepper, and thyme. Stir to combine. Remove from heat.
3. Assemble the Muffins
- Cut puff pastry into squares slightly larger than muffin cups.
- Press pastry squares into muffin cups. Spoon filling into each cup.
- Fold edges over slightly and brush tops with beaten egg.
4. Bake
Bake 20–25 minutes until pastry is golden brown and puffed. Let cool 5 minutes before serving.
5. Serve
Remove muffins from tin and serve warm, garnished with fresh parsley if desired.
Tips & Variations
- Vegetable swap: Use broccoli, green beans, or mushrooms instead of mixed veggies.
- Cheesy twist: Add shredded cheddar or Gruyère to the filling.
- Make ahead: Assemble muffins and refrigerate for up to 24 hours before baking.
- Spicy kick: Add a pinch of cayenne pepper or paprika to the filling.
- Gluten-free option: Use gluten-free puff pastry.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10–12 minutes to retain crispiness.
- Do not microwave if you want the pastry to stay flaky.
Nutrition (per muffin, approx.)
- Calories: 250
- Protein: 15 g
- Carbs: 20 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 450 mg
