Muffin Tin Chicken Pot Pies

Muffin Tin Chicken Pot Pies


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These adorable mini chicken pot pies work great as appetizers or side dishes. Everyone will love taking an individualized pot pie too!

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Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

12 pot pies


  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup milk
  • ¼ cup grated parmesan
  • ¾ cup chopped rotisserie chicken breast
  • 1 cup cut broccoli
  • 2 thawed frozen pie crusts
  • 1 egg
  • Salt and pepper

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Melt the butter in a saucepan over medium-low heat and add the flour. Whisk for 2 minutes and gradually add the milk while continuing to whisk. Simmer for 6 minutes, whisking constantly. Remove the pan from the heat and add the parmesan, chicken, and broccoli. Season with salt and pepper and stir.

Slightly flour a surface and roll out the dough. Use about a 3-inch round cookie cutter and cut 12 circles of dough. Then use a 2-inch round cookie cutter and cut out another 12 circles. Preheat the oven to 400 degrees and spray your muffin tin with cooking spray. Place the larger circles at the bottom of each muffin tin. Spoon the chicken sauce into the muffin tins. In a bowl, combine the egg with a teaspoon of water and brush the edges of the remaining crust circles and top the muffin tins with the crust. Lightly press each of the edges to seal the pie. Press the edges again with the edge of a fork. Brush the top of each mini pie with the egg and the cut a small slit in the top of the pies. Bake for 15 minutes and cool for 10 minutes before serving.

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