Chicken Pot Pie Muffins
Chicken pot pie muffins with chicken, veggies, potato and a creamy sauce—baked in a muffin tin with savory pie dough. Perfect for dinner, parties or buffets.
Ingredients
- 7 tablespoons butter
- 3 chicken breasts diced
- 1 onion finely chopped
- 1 carrot scraped and cut into small cubes
- 1 celery cut into cubes
- 1 cup water
- 2 chicken stock cubes
- 2 potatoes peeled and diced
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ cup milk
- ⅓ cup peas
- 20 oz. savory pie dough rolled into 12 sheets of 4 x 4 inch (10 x 10 cm)
- 1 egg yolk
- 2 tablespoons milk
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 400 °F.
- Melt a tablespoon of the butter in a pan and fry the chicken until tender. Remove from the pan.7 tablespoons butter, 3 chicken breasts
- In a large pan, melt 2 tablespoons of the butter and fry the onion, carrot and celery for 3 minutes.1 onion, 1 carrot, 1 celery
- Add the water and stock cubes and bring to the boil. Add the potatoes, cover, and cook for 10 minutes.1 cup water, 2 chicken stock cubes, 2 potatoes
- In a small bowl, mix the remaining butter with the flour and spoon into the stock. Stir well (it can burn quickly).⅓ cup all-purpose flour
- Mix the milk with the cornstarch and add it to the pan. Bring to the boil and simmer 1 minute while stirring.1 tablespoon cornstarch, ½ cup milk
- Stir in the peas and the chicken. Turn off the heat and set it aside.⅓ cup peas
- Put a sheet of savory pie dough in each cup of a cupcake pan.20 oz. savory pie dough
- Spoon filling onto the dough (up to ¼ inch (5 mm) below the top), fold dough over, and prick a few holes in the top with a fork.
- Mix egg yolk with milk and brush the tops.1 egg yolk, 2 tablespoons milk
- Bake for 50 minutes. If the tops brown too quickly, cover loosely with aluminum foil.
NOTES
1. Use a BIG pan: The filling expands once you add thickeners and chicken back in. Give yourself space so stirring stays easy.
2. Butter split: Total butter is 7 tbsp. The recipe uses 1 tablespoon for baking the chicken, 2 tablespoons for frying the veggies, and the rest for the butter+flour thickener. (This makes the sauce creamy.)
3. Lump-free sauce: Add the butter-flour mixture while stirring, then keep stirring when adding the milk-cornstarch mix. You’ll get a smooth, creamy filling.
4. Don’t overfill: Stop about ¼ inch (5 mm) under the rim so you can fold the dough neatly and keep the filling inside.
5. Browning control: If the tops color too fast, foil on top is your best friend. Keep baking until the pastry is cooked through.
6. Storage
- Refrigerator: let them cool completely, then store them airtight in the fridge.
- Reheat: in the oven so the pastry stays crisp.
- Tip: These also work well for making ahead because they’re already portioned—future-you will be very pleased.
Nutrition
Calories: 406kcal | Carbohydrates: 35g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 487mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1163IU | Vitamin C: 10mg | Iron: 2mg
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