I love quick, comforting weeknight meals, and these Muffin Tin Chicken Pot Pies hit that sweet spot — individual, golden, and perfectly saucy. I’ve made them dozens of times, testing crusts and fillings so you get consistent, not-soggy results every bake. If you like pot pies but want portion control and fast baking, this is a go-to.
Why Make This Recipe
- Ready in under an hour, these mini pot pies are fast to assemble and bake for busy weeknights.
- Each bite has a flaky crust and a creamy, veggie-packed filling that feels like homemade comfort food.
- They freeze and reheat well, making them ideal for meal prep or packed lunches.
- Kid-friendly and portable — perfect for potlucks or after-school dinners.
- Personal note: I love this recipe because the muffin-tin format makes even leftover chicken taste elevated and special; it’s my shortcut to a family favorite.
- If you enjoy brothy comfort dishes too, try my take on chicken pot pie soup for a warm bowl version: chicken pot pie soup.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 20–25 minutes
- Total time: 40–45 minutes
- Servings: 12 mini pies (about 2 per adult)
- Difficulty: Easy
- Method: Make a thick, stove-top chicken gravy with vegetables, spoon into prepared muffin-tin cups lined with biscuit or pie dough, then bake at 375°F until golden and bubbly. For a hands-off slow-cooked protein idea, consider a slow-cooker option to add tender chicken without extra prep.
My Experience Making This Recipe
I tested this recipe using both refrigerated biscuit dough and homemade pie pastry; both work, but biscuits are faster. The biggest discovery was how chilling the filled cups for 10 minutes before baking reduced steam and kept bottoms crisp.
How to Make Muffin Tin Chicken Pot Pie
Start by sautéing aromatics, then make a roux with butter and flour to thicken. Stir in chicken broth and milk, add cooked chicken and vegetables, season, and reduce until the filling is thick (not runny). Press dough into a greased 12-cup muffin tin, fill with cooled filling, brush with egg wash, and bake at 375°F for 18–22 minutes until crusts are deep golden and filling bubbles through vents.
Ingredients (for 12 mini pies)
- 2 cups cooked, shredded chicken (rotisserie works well)
- 3 tbsp butter
- 1 small onion, finely diced (about 1/2 cup)
- 1 cup diced carrots (fresh or frozen)
- 1/2 cup frozen peas
- 1/2 cup corn (optional)
- 3 tbsp all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whole milk or half-and-half (use a nondairy milk for dairy-free)
- 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme
- 1 package (12-count) refrigerated biscuit dough or 1 sheet store-bought pie crust rolled and cut into 12 rounds
- 1 egg beaten with 1 tsp water for egg wash
Equipment: 12-cup muffin tin, saucepan, whisk, cookie scoop or tablespoon, oven preheated to 375°F.
Expert Tips for Success
- Make a proper roux: cook the flour and butter 1–2 minutes to remove raw flour taste before adding liquid. This ensures a clean, glossy gravy.
- Use cold biscuit dough for sturdier crusts, or par-bake (5 minutes) if using very wet fillings to prevent soggy bottoms.
- Chill the filled muffin tin for 10 minutes before baking; this firms the dough and reduces steam pockets.
- If you want bolder flavors, try my tested seasoning ideas — a pinch of smoked paprika or a dash of cayenne lifts the filling without overpowering.
- Use a cookie scoop to portion filling consistently so each mini pie bakes evenly.
How to Serve Muffin Tin Chicken Pot Pie
- Serve warm with a crisp side salad (arugula with lemon vinaigrette) for contrast.
- Pair with simple roasted green beans or glazed carrots for weeknight dinners.
- For potlucks, present them on a platter with fresh thyme sprigs and small forks — they’re perfect finger food.
- For classic comfort combos, serve alongside creamy casseroles or vegetable sides from similar recipes like these classic sides.
Storage and Reheating Guide
- Refrigerator: Store cooled, baked mini pies in an airtight container for up to 3–4 days. Reheat at 350°F for 10–12 minutes until heated through.
- Freezing: Freeze baked pies individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. For unbaked pies, par-bake crusts 5 minutes, cool, fill, freeze on a tray until firm, then transfer to a bag; bake from frozen at 375°F for 25–30 minutes.
- Microwave: Use only for quick reheats (1–2 minutes) and then blast in a hot oven (375°F for 5 minutes) to crisp the crust. Internal temperature should reach 165°F.
Recipe Variations
- Gluten-free: Use a gluten-free biscuit dough or pie crust and a 1:1 gluten-free flour blend for the roux. Add a little xanthan gum if your blend needs structure.
- Dairy-free: Swap butter for dairy-free spread and use unsweetened almond or oat milk; use a dairy-free biscuit or puff pastry alternative.
- Vegetarian: Replace chicken with chickpeas and add mushrooms for umami; reduce broth to keep filling thick.
- Cheesy bacon version: Stir 1/2 cup shredded cheddar and 4 slices cooked, crumbled bacon into the filling before spooning into crusts for a richer flavor.
Nutritional Highlights
- High in protein from the chicken — about 15–20g per mini pie depending on portion.
- Vegetables add fiber and vitamins; you can boost fiber by adding peas, corn, and diced potatoes.
- Allergens: contains wheat and dairy by default; adjust for gluten-free or dairy-free needs as noted.
- Portion guidance: plan 2 mini pies per average adult as a main course, or 1 pie with sides.
Troubleshooting Common Issues
- Soggy bottoms: reduce filling moisture, par-bake crust for 4–5 minutes, or chill filled tins before baking.
- Runny filling after baking: make a slightly thicker roux (add another tablespoon flour) and reduce liquid by 1/4 cup; ensure filling is bubbling before you remove pies so starch is activated.
- Dough shrinking from the cup: avoid stretching dough to line cups; press gently and chill before baking to relax the gluten.
Frequently Asked Questions
Q1: Can I use rotisserie chicken or raw chicken?
A1: Yes — rotisserie or leftover cooked chicken is ideal and speeds assembly. If using raw chicken, poach or roast it first and shred; cook to an internal temperature of 165°F before adding to the filling.
Q2: Can I assemble these ahead and bake later?
A2: Yes. Assemble and cover the filled muffin tin in the refrigerator for up to 24 hours. Bring to room temperature for 10–15 minutes before baking. For longer storage, freeze as directed in the storage section.
Q3: How do I prevent the filling from leaking out of vents during baking?
A3: Don’t overfill — leave a little headspace so filling can bubble without overflowing. Cut small vents in top crusts to release steam and brush with egg wash for a seal and shine.
Q4: What’s the best oven temperature and how do I know they’re done?
A4: Bake at 375°F. They’re done when crusts are golden brown and the filling bubbles through vents; an instant-read thermometer should show the filling at or above 165°F.
Conclusion
For another take on mini pot pies and inspiration on shaping and crusts, see this recipe for Delicious Mini Chicken Pot Pies – It’s Always Autumn.
Muffin Tin Chicken Pot Pies
- Total Time: 45 minutes
- Yield: 12 mini pies
- Diet: Omnivore
Description
Individual, golden, and perfectly saucy chicken pot pies made in a muffin tin for quick weeknight meals.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 3 tbsp butter
- 1 small onion, finely diced (about 1/2 cup)
- 1 cup diced carrots (fresh or frozen)
- 1/2 cup frozen peas
- 1/2 cup corn (optional)
- 3 tbsp all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whole milk or half-and-half
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 package (12-count) refrigerated biscuit dough or 1 sheet store-bought pie crust
- 1 egg beaten with 1 tsp water for egg wash
Instructions
- Sauté aromatics in butter until softened.
- Make a roux with butter and flour, cooking for 1-2 minutes.
- Stir in chicken broth and milk, then add the chicken and vegetables.
- Season with salt, pepper, and thyme; reduce until filling is thick.
- Press dough into a greased muffin tin, fill with cooled filling.
- Brush with egg wash, then bake at 375°F for 18-22 minutes until golden and bubbly.
Notes
These mini pot pies are great for meal prep and can be frozen and reheated easily.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American