Chicken Pot Pie Muffins are an easy, convenient meal or snack! Filled with creamy chicken, carrots, and peas, if you love the comfort food of chicken pot pie, you’ll love these pick-up-and-go bites.
Chicken Pot Pie Muffins
Chicken Pot Pie Muffins are bite size, on-the-go muffins filled with the classic ingredients of chicken pot pie. Convenient, budget-friendly, and delicious!
Equipment
- muffin tin
Ingredients
- 1 pack refrigerated pie crust
- 1-2 chicken breasts, cut into cubes
- 1 1/2 cup carrots, diced
- 1 stalk of celery, diced
- 1 cup frozen green peas
- 1 1/2 cups chicken broth
- 2 tbsp all purpose flour
- 1 can cream of chicken soup
- salt & pepper
- 1 tsp tarragon
Instructions
- Preheat the oven to 375.
- Heat a medium pot or Dutch oven over medium high heat. Add 2 tbsp of butter or olive oil.
- Dice raw chicken breasts. Add to the pot and stir. Let the chicken cook while you cut the carrots and celery.
- Add the carrots and celery to the pot with the chicken. Cook for 2-3 minutes.
- Sprinkle 2 tbsp of flour over the chicken and vegetables. Stir to coat everything in the flour.
- Add the chicken broth and the cream of chicken soup. Season with salt, pepper, and tarragon. Let the ingredients simmer for 10 minutes.
- Unroll the pie crust. Roll it out to thin the dough out using a rolling pin. Using a large cup or biscuit cutter, cut 2 rounds for each muffin. Roll the rounds out so you have a round large enough to fit in the bottom of each muffin space and come up the sides of each muffin spot.
- Spray a large muffin tin with cooking spray. Add one round of dough to the bottom of each muffin in the muffin tin. Fill with the chicken pot pie mixture. Top with the other dough round and tuck the top crust down around the edges.
- Cook for 15-20 minutes. Remove from the pan using a dull knife. Enjoy!
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Chicken Pot Pie Muffins are an easy, quick substitute for the classic chicken pot pie. My family LOVES chicken pot pie – but with sports practices, music lessons, school, and life in general, we end up all eating many nights at different times. Sometimes one of my girls needs a hearty snack before a practice and these Chicken Pot Pie Muffins are perfect for those times. Not only do they taste like the classic comfort food, but they are also budget friendly and so simple to make.
Here’s how to make Chicken Pot Pie Muffins:
- Preheat oven to 375.
- Heat 2 tbsp of butter or olive oil in a pot or Dutch oven.
- Dice raw chicken into cubes and add it to pot.
- Dice carrots and celery and add to the pot with the chicken.
- Add 2 tbsp of all purpose flour to the pot. Stir well to make sure everything is coated. Add 1.5 cups of chicken broth, one can of cream of chicken soup, salt, pepper, and 1 tsp of tarragon to the pot. Stir well. Let simmer for 10-15 minutes.
- While the chicken and veggies are cooking, roll out the pie crust. Using a cup or biscuit cutter, cut 2 rounds for each muffin you are making. Roll the rounds out with a rolling pin to make slightly larger.
- Spray a muffin tin with cooking spray. Place one of the rounds in the bottom of each muffin, making sure the dough comes up the sides of the muffin tin. Fill each with chicken pot pie filling and top with the other dough round, tucking the dough around the edges to “seal” it. Poke each muffin with a fork a few times.
- Bake on 375 for 20 minutes or until top of muffins is brown.
