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Lightened-Up Mini Chicken Pot Pies Easy Muffin Tin Recipe

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These lightened-up mini chicken pot pies in muffin tins are portion-controlled, faster than the real thing, and packed with creamy, flaky, soul-warming goodness. Perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 3/4 cup 2% milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 can (8 biscuits) refrigerated biscuit dough (flaky style)
  • 1 tablespoon butter, melted
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook 5-7 minutes until onions are translucent and carrots soften. Add garlic and cook 30 seconds.
  3. Sprinkle flour over vegetables; stir constantly for 1 minute to cook out raw flour taste.
  4. Slowly pour in chicken broth while stirring; cook 2 minutes until smooth and thickened. Add milk slowly, stirring until gravy-like consistency forms.
  5. Stir in chicken, frozen peas, thyme, salt, and pepper. Simmer 2-3 minutes until heated through. Adjust seasoning to taste.
  6. Spoon filling evenly into 8 muffin cups, filling almost to the top (about 1/4 cup each).
  7. Separate biscuit dough; flatten each into a 3-inch disc. Place one disc on each filled cup, pressing edges lightly against rim.
  8. Mix melted butter with garlic powder; brush over biscuit tops.
  9. Bake on middle rack for 18-22 minutes until biscuits are golden brown and filling bubbles around edges.
  10. Cool in tin for 5 minutes. Gently lift out with a spatula. Serve warm, garnished with parsley if desired.

Notes

Don’t overcook vegetables; they’ll continue cooking in the oven. Let pies rest 5 minutes after baking to set filling. For best reheating, use oven or toaster oven at 350°F for 10 minutes.

Nutrition

Keywords: mini chicken pot pies, muffin tin recipe, lightened-up, comfort food, easy dinner, meal prep

Find it online: https://ovenmila.com/lightened-up-mini-chicken-pot-pies-easy-muffin-tin-recipe/