Chicken Pot Pie Muffins (Mini Pot Pies in a Muffin Tin)

Chicken pot pie is one of those dinners that feels like instant comfort: creamy sauce, tender chicken, vegetables, and a golden crust on top. The only "problem"? The classic version is usually one big casserole dish, and scooping it out can get a little… enthusiastic.

So I turned it into muffins. Same cozy filling, same golden pastry, but now everyone gets their own mini pot pie. It looks great on a plate, it's easy to serve, and it's honestly perfect for parties and buffets-because people love hand-held comfort food.

Also, these are the kind of muffins that make you look like you tried really hard. Meanwhile, you're just standing there thinking, "Yep, muffin tin. That's the whole trick." 😉

Classic pot pie vs. this muffin version

A traditional chicken pot pie is baked in one dish and served with a spoon. Delicious, but the crust-to-filling ratio can turn into a negotiation.

With these pot pie muffins, you get a little crust in every portion. The savory pie dough forms a neat shell, the filling stays creamy, and they're easy to grab, serve, and reheat. Dinner, snack, buffet item-this recipe happily does all three.

It's creamy and savory with that classic pot pie vibe: chicken, soft potatoes, sweet carrots, a little celery, and peas stirred in at the end. The top bakes golden and glossy, and when you break one open, you get that warm, comforting steam (the good kind).

What You'll Need

Exact amounts are in the recipe card.

• Butter: This builds flavor at every step and helps thicken the sauce. This recipe uses a smart thickening move (butter + flour) that gives you a creamy filling without a heavy "paste" feel.
• Chicken breast: Easy to dice, quick to cook, and perfect in small portions. If you've got leftover cooked chicken, you can use it-just stir it in at the end so it doesn't dry out.
• Onion: The flavor base. Don't rush it-those few minutes of cooking make everything taste more like a "real dinner."
• Carrot and celery: Classic pot pie combo. Carrot adds a little sweetness and celery adds that savory depth.
• Potatoes: Make the filling hearty and help it feel like a full meal (not just "sauce with bits"). Dice them small so they cook through quickly.
• Water and chicken stock cubes: A quick shortcut stock that still gives plenty of flavor. If you have real homemade chicken stock, use it-same idea.
• Flour, corn flour (cornstarch) and milk: This combo thickens the sauce smoothly. The key is stirring well when adding them, so the sauce turns creamy and lump-free.
• Peas: Stir in at the end so they stay bright and sweet. Frozen peas work perfectly here.
• Savory pie dough sheets: The ready-made pastry that makes this recipe fast. If you can't find "savory pie dough," regular pie dough/shortcrust works too. Puff pastry will work in a pinch, but it bakes flakier and more dramatically.
• Egg yolk and milk: Your quick egg wash for a glossy, golden top. It's the difference between "homemade" and "bakery window."

How to Prepare

You'll find the full, step-by-step recipe card below.

1. Step 1: Cook the chicken. Brown the diced chicken in butter until just cooked, then set aside.

2. Step 2: Build the filling base. Sauté onion, carrot, and celery in butter for a few minutes, then add water + stock cubes, bring to a boil, add diced potatoes, cover, and cook until the potatoes are tender.

3. Step 3: Make it creamy. Stir in the butter-flour mixture (use the remaining butter for this), then add the milk and cornstarch mix and simmer briefly while stirring until creamy.

4. Step 4: Finish the filling. Stir in peas and the cooked chicken, then take the pan off the heat.

5. Step 5: Line a cupcake pan with savory pie dough, spoon in filling (don't overfill).

6. Step 6: Fold dough over, prick holes, brush with egg wash, and bake until golden.

3 x Chicken