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Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies for Cozy Comfort Food Cravings
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Muffin Tin Chicken Pot Pies are a delightful twist on a classic comfort food, perfectly portioned for busy weeknights or family gatherings. These charming little pies pack a savory filling of tender chicken and fresh vegetables into flaky crusts, making them not only fun to eat but also incredibly satisfying. Whether you’re whipping them up with store-bought ingredients or creating everything from scratch, they offer versatility and convenience. Plus, they freeze beautifully, ensuring you always have a cozy meal ready to go. Enjoy the nostalgia of home-cooked meals with every delicious bite!

Ingredients

Scale
  • store-bought pie crust
  • 2 cups cubed chicken breast
  • ¾ cup carrots (fresh or frozen)
  • ¾ cup diced potatoes (sweet potatoes optional)
  • ¾ cup green beans (fresh or frozen)
  • ⅓ cup butter (or olive oil)
  • ⅓ cup onion (or shallots)
  • ½ cup corn (fresh or frozen)
  • ⅓ cup all-purpose flour (or gluten-free flour)
  • 2 cups chicken broth (or vegetable broth)
  • 1 to 1½ cups milk (or non-dairy alternative)

Instructions

  1. In a large skillet, melt butter over medium heat. Add onions and sauté until translucent.
  2. Stir in carrots and potatoes; cook until slightly softened (about 5 minutes).
  3. Sprinkle flour over vegetables while stirring; gradually add broth, stirring until smooth. Bring to a gentle simmer.
  4. Add milk, salt, pepper, corn, chicken, and green beans; let bubble gently until creamy (about 5 minutes).
  5. Preheat oven to 400°F (200°C). Grease muffin tin and cut pie crusts into circles for each muffin cup.
  6. Fill each crust with the chicken mixture and top with another circle of crust; seal edges.
  7. Bake for 20–25 minutes until golden brown. Let cool slightly before serving.

Nutrition

Find it online: https://raniacooks.com/muffin-tin-chicken-pot-pies-for-cozy-comfort-food-cravings/