Mini Chicken Pot Pies Muffins In Oven A tasty comfort food staple, little chicken pot pies are ideal for a special occasion or a fast midweek supper. They are constructed with a light pastry shell that is stuffed with creamy sauce, veggies, and flavourful seasoned chicken. They’re simple to consume because of their tiny size, and everyone will like the flavours.
Ingredients For Mini Chicken Pot Pies Muffins In Oven
- Two chicken breasts, sliced into small pieces
- ½ cup finely cut onion
- Diced ½ cup celery
- Two minced garlic cloves and ¼ cup of butter, split
- ⅓ cup flour for all purposes
- One teaspoon Slap spice
- One teaspoon of garlic salt
- One teaspoon of black pepper
- 1/4 cup chicken broth
- Half a cup of thick cream
- Two cups of thawed frozen veggies
- One cup of strong cheddar
- Two packages of Pillsbury chilled pie crust at room temperature
- One big egg
- One tablespoon of water
Instructions For Mini Chicken Pot Pies Muffins In Oven
- Set the oven to 425° and use a little amount of non-stick cooking spray to gently coat the muffin tins.
- Distribute the dough onto a board dusted with flour.
- Make sure all the dough is cut out using a big biscuit cutter. 32 rounds of dough should be plenty (for 16 pies with a top and bottom crust).
- Take the pie crusts and line the bottom of the muffin pan(s) with them.
- Place the upper pie shell aside for the moment.
- Melt two tablespoons of butter in a large frying pan over medium heat. Add the chicken to the pan and season with pepper, garlic powder, and Slap Ya Mama spice.
- Cook the chicken until it’s no longer pink and is cooked through. Take out the chicken and put it aside.
- Melt the last two tablespoons of butter in the same pan. Stir in the garlic, celery, and onions. Stirring constantly, cook until the celery is soft and the onions are translucent.
- After that, add flour to a pan, mix, and cook for two minutes.
Pour the heavy cream and chicken stock into the pan gradually, and stir often until the mixture thickens and becomes hot. - Then, put the cheese, thawed veggies, and chicken back into the pan. After stirring, cook for five minutes.
- Fill prepared muffin pan(s) with pot pie mixture; cover with remaining pie crust.
- Make many slits in the top of the pie dough and try your best to seal and flute the edges of the mini pies.
- Mix the egg and water in a small basin, then brush each little pot pie with it.
- Bake for twenty to twenty-five minutes, or until the crust is browned.
- Take out of the oven and savour!
Recipe By: Great Grub Treat
Mini pot pies that are cute and tasty. Though they’re baked in muffin pans to produce individual pot pies, they have all the same flavours and sensations as conventional pot pies! These are my favourite to offer as holiday appetisers or as a fun family dinner in the autumn when the kids visit.