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Easy Mini Chicken Pot Pies: Best Cozy Muffin Tin Recipe

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These mini chicken pot pies are the ultimate comfort food, made easy in a muffin tin with a flaky crust and creamy filling. Perfect for busy weeknights, they come together in about 45 minutes using simple ingredients like rotisserie chicken and frozen vegetables.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 can (10.5 ounces) cream of chicken soup, condensed
  • 1/4 cup heavy cream
  • 1 package (2 crusts) refrigerated pie crusts (e.g., Pillsbury)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 1 large egg, beaten (for egg wash, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the oven rack in the center position. While the oven heats, take the pie crusts out of the refrigerator to soften slightly, about 10 minutes.
  2. Prepare the filling: In a medium mixing bowl, combine 2 cups shredded rotisserie chicken, 1 cup frozen mixed vegetables, 1 can cream of chicken soup, 1/4 cup heavy cream, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Stir everything together until well combined. The mixture should be thick and creamy. If it looks too dry, add another tablespoon of heavy cream.
  3. Roll out the pie crusts: Lightly flour your work surface. Unroll one pie crust and use a rolling pin to smooth it out to about 1/8-inch thickness. Using a 3-inch round cookie cutter or a glass, cut out 6 circles from each crust. You should get 12 circles total. If the crust tears, just press it back together with your fingers.
  4. Line the muffin tin: Gently press each crust circle into a muffin cup, making sure the dough comes up the sides. Don’t worry if the edges are a little uneven. Leave the crust slightly above the rim to create a little border.
  5. Fill the pies: Spoon the chicken mixture into each crust-lined muffin cup, filling them almost to the top. Use about 2-3 tablespoons of filling per pie. Don’t overfill, or they’ll spill over during baking.
  6. Add the tops: If you want a full top crust, cut smaller circles (about 2.5 inches) from the remaining dough and place them on top of the filling. Press the edges gently to seal. For a lattice top, cut the remaining dough into thin strips and weave them over the filling. I usually just do a simple top crust because it’s faster.
  7. Brush with butter or egg wash: Using a pastry brush, lightly brush the tops with melted butter or beaten egg. This gives the crust that beautiful golden color. Sprinkle a tiny pinch of salt on top if you like.
  8. Cut small slits: Use a sharp knife to cut 2-3 small slits in the top of each pie. This lets steam escape and prevents the filling from bubbling over.
  9. Bake for 20-25 minutes: Place the muffin tin in the preheated oven and bake until the crusts are golden brown and the filling is bubbly. Check at 20 minutes, and if the tops are browning too quickly, tent loosely with aluminum foil.
  10. Cool before serving: Let the pies cool in the muffin tin for 5-10 minutes. Use a butter knife to gently loosen the edges, then lift them out. They’ll be very hot inside, so let them sit for another 2-3 minutes before eating.

Notes

For a crispier bottom crust, pre-bake the empty crusts for 5 minutes at 375°F before adding the filling. Let the filling cool slightly before filling to prevent softening the raw crust. Use a muffin tin liner for easy removal. Don’t skip cutting slits in the tops to prevent explosions. These freeze beautifully: bake as directed, cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Reheat from frozen at 350°F for 20-25 minutes.

Nutrition

Keywords: mini chicken pot pies, muffin tin recipe, comfort food, easy dinner, rotisserie chicken, frozen vegetables, individual pot pies, cozy meal

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