Pocketfuls of Comfort Easy Muffin Tin Chicken Pot Pies with Flaky Pastry Tops

Pocketfuls Of Comfort Easy Muffin Tin Chicken Po

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Preparation time:35 Mins

Cooking time:25 Mins

Servings:12 individual pot pies

Ingredients:

• ½ cups All-Purpose Flour (plus extra for dusting)
• cup (2 sticks) Unsalted Butter (very cold, cubed)
• ½ cup Ice Water (approx.)
• teaspoon Salt (for pastry)
• cups Cooked Chicken (shredded or diced)
• tablespoons Unsalted Butter (for filling)
• small Yellow Onion (finely diced)
• cup Carrots (diced small)
• ½ cup Celery (diced small)
• ¼ cup All-Purpose Flour (for roux)
• ½ cups Chicken Broth (low sodium)
• ½ cup Heavy Cream
• cup Frozen Peas
• teaspoon Fresh Thyme Leaves
• teaspoon Dried Parsley
• ¾ teaspoon Salt (for filling)
• ½ teaspoon Black Pepper
• Large Egg (lightly beaten for wash)

Instructions:

• Phase 1: Prepare the Pastry. Combine 2 ½ cups flour and 1 tsp salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized chunks. Slowly drizzle in ice water, mixing until the dough just comes together; do not overwork. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
• Phase 2: Make the Filling. Sauté the diced onion, carrots, and celery in 4 tablespoons of butter in a large skillet over medium heat until softened (5–7 minutes).
• Whisk in the ¼ cup flour to create a smooth roux; cook for 1 minute. Gradually whisk in the chicken broth until the mixture thickens. Simmer until smooth.
• Stir in the heavy cream, thyme, parsley, salt, and pepper. Simmer until the sauce coats the back of a spoon. Remove from heat and gently fold in the cooked chicken and frozen peas. Set aside to cool slightly.
• Phase 3: Assemble and Bake. Preheat oven to 400°F (200°C). Lightly grease the 12 muffin tin wells. Roll out one chilled dough disc thinly and use a cutter slightly larger than the muffin well diameter to cut 12 bottom liners. Gently press the liners into the tin wells.
• Spoon the cooled filling evenly into the 12 lined cups, filling them about three-quarters full.
• Roll out the second dough disc. Use the round cutter to cut 12 tops. Place the pastry tops over the filling, crimping the edges firmly against the tin rim to seal. Cut 2–3 small slits in the top of each pie for steam venting.
• Brush the tops lightly with the beaten egg wash for color. Bake for 22–25 minutes, or until the crust is deep golden brown and the filling is bubbling hot.
• Let the Muffin Tin Chicken Pot Pies cool in the tin for 5–10 minutes before carefully removing with a small offset spatula or spoon.

Nutrition Facts

Calories:400.0

Protein:22g

Fat:24g

Fiber:2g

Recipe Info

Category:Main Course

Cuisine:American

Pocketfuls of Comfort: Easy Muffin Tin Chicken Pot Pies with Flaky Pastry Tops

Right then, let's talk comfort food. Remember those grey, drizzly days where only something warm and utterly satisfying will do? That's the vibe we’re chasing today. I used to think making proper pot pies meant a massive commitment. Wrong! These Muffin Tin Chicken Pot Pies turn that whole fuss on its head. They are little golden parcels of joy.

The best bit? They deliver that deep, slow-cooked flavour we all crave, but they are actually brilliant for an easy weeknight pot pie . You get that gorgeous, creamy filling and the top crust snaps perfectly. Honestly, they taste like someone’s given you a big hug.

Tackling Your Top Pie Puzzles

I know what you’re thinking because I thought it too: "Will the bottoms be soggy?" and "Is rolling dough for 12 tiny things a nightmare?" Absolutely not, if you follow my lead! People often mess up the base because they rush the cooling phase. We’re sorting that right out.

Other blogs might just tell you to slap things together. Not here. We’re going step-by-step on getting that flaky pastry cups texture spot on, even though we are making these quick muffin pies . These miniature pot pie cups are destined to become your go-to homemade pot pie recipe shortcut.

Flaky Foundation First

First things first: the pastry. This needs to be cold—ice cold. I always use the food processor for speed, but rubbing the butter in by hand works if you’re feeling zen. We want those little buttery pebbles in there. That’s what gives you the lift and the flakiness.

We’re using a standard 12-cup tin for these al pot pies chicken delights. Make sure you grease those wells well, or you'll be wrestling them out later. Remember my cardinal rule for pastry: if the dough feels remotely warm while you are cutting the bases, chill it again. A warm dough equals sad, tough crusts.

Filling Up Those Savory Pastry Appetizers

The chicken and vegetable filling needs a moment to breathe before it hits the pastry. While your filling simmers down—get that roux nice and smooth!—let it cool slightly. I cannot stress this enough. Putting piping hot filling into cold dough is the quickest way to ruin your muffi pies .

When you are stirring in the chicken and those bright little peas, make sure the sauce is thick enough to hold its shape slightly. We are aiming for a rich sauce, not a watery soup. Aim to fill them about three-quarters high. Leave some room for the top crust to sit nicely before crimping it down. Now, get those tops cut, egg wash them up nicely, and slide them into the 400° F ( 200° C) oven. Twenty-five minutes of baking magic, and you’ll have the best little meals ready to serve. Trust me on this one!

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Right then, let's get cracking! Muffin Tin Chicken Pot Pies —a smashing idea. It takes that gloriously comforting classic and shrinks it down into perfect, individual portions. No more wrestling with a massive pie dish; these are neat, tidy, and ideal for a weeknight supper or even a posh picnic basket. We're aiming for flaky, buttery pastry and a rich, savoury filling that's utterly heartwarming. These little pot pies are guaranteed to be a family hit; they’re proper little meals in a crust.

Core Shopping List: Keeping it Proper

When we’re making these flaky pastry cups , the quality of your fat matters most. For the pastry, you absolutely must use unsalted butter, and it needs to be freezing cold. I mean, take it out of the fridge right before you cube it. We need about 1 cup (226 g) of it. If you see those lovely big blocks of butter, go for one with a higher fat percentage if you can—it makes a huge difference to the final texture of these savory pastry appetizers .

For the filling, grab about 2 cups (300 g) of cooked chicken. Honestly, cheating here is allowed. That leftover Sunday roast chicken, or even a good quality rotisserie bird, saves ages. Don’t skimp on the broth; use a low-sodium chicken broth ( 1 ½ cups / 360 ml ). If you’re worried about consistency, just remember: cold filling into raw dough is the secret to not having soggy bottoms on your homemade pot pie recipe .

Flavour Architecture: Building the Savoury Base

This creamy filling is where the magic happens, turning simple veg into gold. The butter ( 4 tablespoons / 56 g ) starts our roux, which acts as the structure. The aromatics—onion, carrot, and celery—give that deep, familiar taste we expect from classic chicken and vegetable filling comfort food . I always throw in a teaspoon of fresh thyme, if I have it; it smells like a countryside kitchen.

If you’re missing thyme, don’t fret. A good dried Italian herb mix works in a pinch. Alternatively, if you want a slightly sharper flavour profile to cut the creaminess, try swapping the thyme for half a teaspoon of dried sage. My secret weapon? A tiny splash of white wine vinegar right at the end, just before the peas go in. It brightens everything up beautifully. It turns these from "nice" to "proper muffi pies ."

Equipment & Mise en Place: Getting Organised

To wrangle these pot pie cups , you need a standard 12-cup Muffin Tin . Don’t panic if you only have a 24-cup mini-tin; just halve the recipe. The main tools are a good rolling pin and something round for cutting the tops—a 2.5-inch or 3-inch cookie cutter is perfect for sealing the edges neatly.

My big tip for successful easy weeknight pot pies is chilling the dough before you roll it. Get your pastry made, split it, wrap it, and stick it in the fridge for 30 minutes minimum. This lets the gluten relax, meaning less fighting when you try to line those muffin cups. Also, when cutting the lids, roll the second piece of dough slightly thinner than the base pieces; they cook faster on top. Trust me on this one; it stops the tops from looking puffy compared to the bottoms. These pot pie muffi bits are ready when they are golden and bubbling fiercely!

Right then, let's get cracking! Muffin Tin Chicken Pot Pies —a smashing idea. It takes that gloriously comforting classic and shrinks it down into perfect, individual portions. No more wrestling with a massive pie dish; these are neat, tidy, and ideal for a weeknight supper or even a posh picnic basket. We're aiming for flaky, buttery pastry and a rich, savoury filling that's utterly heartwarming. These pot pies are brilliant comfort food, truly.

Before You Cook

Right, listen up. The competition always bangs on about resting times and perfect crusts. If you want those truly flaky pastry cups , you need to treat your butter like it's made of ice. Seriously cold! My biggest early mistake? Using lukewarm water for the pastry. It turned into a sticky, miserable mess. Keep your dough chilled, about 30 minutes minimum before you even think about rolling. Rivals might rush this, but we won't. Another big no-no is a piping hot filling going into cold dough; that guarantees a soggy bottom. We need structure!

Guided Cooking Sequence: Building Your Pot Pie Cups

This is where the magic happens. We're aiming for that beautiful aroma of sautéed veg filling the kitchen.

1. Get your veg (onion, carrots, celery) softening in butter over medium heat. You’re looking for about 5 to 7 minutes until they start smelling sweet.
2. Now, sprinkle in the flour and stir like mad for a minute. This is your roux, the base of the creamy sauce. Don’t burn it, mate!
3. Gradually pour in the chicken broth, whisking constantly until it looks like lovely thick gravy. Then bring it up to a gentle simmer .
4. Stir in the cream and herbs. Once it’s rich enough to coat the back of a spoon, take it OFF the heat. I learned this the hard way—boiling cream can split! Fold in your chicken and peas while it cools slightly.
5. Assembly Mission Critical: Get those pastry bases pressed into your greased muffin tin. Fill them about three-quarters full with the now slightly cooled filling.
6. Top with your pastry lids, crimp those edges tight against the tin, and give them a quick egg wash. Cut a couple of slits for steam—they need to breathe!
7. Bake at 400° F ( 200° C) for about 22 to 25 minutes . Keep an eye out; you want them golden brown all over. These Easy week'night pot pies come together quickly once the filling is ready.

Save-It Section: Dealing with Disaster

If, heaven forbid, things go pear-shaped, don't panic. We all have those days, especially when making homemade pot pies .

If your filling tastes a bit weak or bland (the dreaded flavour fail), stir in a teaspoon of good quality chicken stock concentrate or a dash of Worcestershire sauce right at the end. If the sauce has split or looks oily, whisk in a splash of warm milk or cream off the heat; it usually brings it back together. These little Muffin Pot Pies freeze brilliantly, too. Cool them completely first, then freeze them right in the tin if you like, or pop them in a freezer bag. They keep well for about three months. The flavours actually meld even better the next day, so making a double batch of the filling is always a smart move for easy meals later in the week. Enjoy those perfect savory pastry appetizers !

Right then, let's get cracking! Muffin Tin Chicken Pot Pies —a smashing idea. It takes that gloriously comforting classic and shrinks it down into perfect, individual portions. No more wrestling with a massive pie dish; these are neat, tidy, and ideal for a weeknight supper or even a posh picnic basket. We're aiming for flaky, buttery pastry and a rich, savoury filling that's utterly heartwarming.

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

Look, anyone can make a decent filling, but the real magic in these pot pies is the crunch. For a chef-level finish, try brushing the tops with a bit of melted butter mixed with smoked paprika right before they go in the oven—it gives them a proper golden glow. Plating-wise, just a tiny sprig of fresh parsley stuck into the steam vent looks dead professional. My secret weapon? I once used crushed pork rinds mixed into the top pastry layer for extra texture. I’ve tried many recipes for these little pies , but the biggest flaw I always found was a soggy bottom. That’s why my method stresses keeping the filling cool before assembly; it stops the butter in your beautiful flaky pastry cups from melting too soon. That’s the game-changer compared to some of the slapdash versions online.

Nutrition & Dietary Paths

If you’re counting macros, one of these little beauties clocks in around 400 calories, with a decent 22g of protein, mainly from the chicken. If you need to lighten up the calories, you can swap the heavy cream for evaporated skimmed milk, but be aware you might need an extra teaspoon of flour in your roux to get the same thickness. For a gluten-free option, simply swap the all-purpose flour for a good 1:1 gluten-free blend in both the crust and the filling—it works a treat, honestly. These make fantastic easy weeknight pot pies because you can prep the filling the night before.

Serving & Pairing Ideas

These aren't just great muffins pies ; they’re a full meal! They stand up brilliantly on their own, but they sing when served alongside some really sharp coleslaw or quick-pickled onions. For storage, they keep really well in the fridge for three days. If you’re reheating leftovers, avoid the microwave if you can! Microwave = soggy pastry. Stick them back in a moderate oven (about 350° F or 180° C) for about 10 minutes until the top is crisp again. That restores the glorious texture of our homemade pot pie recipe .

So there you have it. Stop faffing about with those massive, messy pot pie cups . These Muffin Tin Chicken Pot Pies deliver all that savoury, chicken and vegetable filling comfort food satisfaction in a neat package. Get baking, and let me know how yours turn out!

If you're craving more ideas, explore My GoTo one pot creamy keto white Chili Quick Keto Comfort Food , The Ultimate Slow Cooker Chicken Tikka Masala Cracking Weeknight Fakeaway and Slow Cooker Chicken Tikka Masala The Ultimate Creamy NoFuss British Fakeaway .

For deeper guidance, visit Muffin Tin Chicken Pot Pie Recipe .