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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