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To make Mini Chicken Pot Pie Muffins, gather these items: - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup chicken broth - ½ cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 package (1.5 cups) refrigerated pie crusts (or homemade) - 1 egg, beaten (for egg wash)

Mini Chicken Pot Pie Muffins

Looking for a tasty and fun snack? Try Mini Chicken Pot Pie Muffins, where comfort food meets convenience! These adorable bites combine all the classic flavors of pot pie into an easy-to-eat muffin. Perfect for parties or busy days, they are simple to make and sure to impress. Discover the ingredients, tips, and step-by-step instructions to whip up this crowd-pleaser. Click through to explore the full recipe and start baking today!
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Ingredients
  

2 cups cooked chicken, shredded

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

1 cup chicken broth

½ cup heavy cream

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 package (1.5 cups) refrigerated pie crusts (or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

    In a large skillet over medium heat, combine the shredded chicken, frozen mixed vegetables, chicken broth, heavy cream, dried thyme, garlic powder, and onion powder. Season with salt and pepper.

      Cook the mixture, stirring occasionally, until heated through and slightly thickened, about 5-7 minutes. Remove from heat and let cool slightly.

        Roll out the refrigerated pie crusts on a floured surface. Use a round cutter or glass to cut out circles large enough to fit into the muffin tin cups (about 4-5 inches in diameter).

          Place each pie crust circle into the greased muffin tin, pressing gently to fit.

            Spoon the chicken and vegetable mixture into each crust-lined muffin cup, filling them generously but not overflowing.

              Use any remaining pie crust to cut small circles or strips and place them on top of the filled pies, sealing the edges. Brush the tops with the beaten egg for a golden finish.

                Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and puffed up.

                  Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack.

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm on a rustic wooden board with fresh herbs sprinkled around and small bowls of extra gravy on the side for dipping.