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Mini Chicken Pot Pies in Muffin Tins: Easy Guest Appetizer

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These bite-sized chicken pot pies are made in a muffin tin for a perfect party appetizer. Flaky crust, creamy filling, and easy to make ahead.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup frozen peas
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth, low-sodium
  • 1/2 cup whole milk or heavy cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 2 refrigerated pie crusts, at room temperature
  • 1 egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Let pie crusts sit at room temperature for 15 minutes.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until nutty and sand-like.
  3. Slowly pour in chicken broth while whisking constantly. Cook until thickened, about 3 minutes. Add milk or cream and whisk until smooth.
  4. Stir in garlic powder, onion powder, dried thyme, pepper, and salt. Taste and adjust seasoning.
  5. Add shredded chicken, frozen mixed vegetables, and extra peas. Cook for 3 minutes, then remove from heat and let cool for 5-10 minutes.
  6. Lightly spray a 12-cup muffin tin with non-stick cooking spray.
  7. Unroll one pie crust on a floured surface. Cut out 2-inch circles (about 6 per crust). Press scraps together and re-roll if needed.
  8. Press one circle into each muffin cup, easing dough up the sides without stretching.
  9. Spoon cooled filling into each crust-lined cup, filling almost to the top (about a heaping tablespoon per cup).
  10. Cut smaller circles (about 1.5 inches) from the second pie crust. Place one on top of each filled cup and press edges to seal.
  11. Brush tops with egg wash. Cut a small slit in each top for steam to escape. Sprinkle with flaky sea salt if desired.
  12. Bake for 20-25 minutes until golden brown and filling bubbles. Cool in pan for 5 minutes before removing.

Notes

Let filling cool completely before spooning into crusts to prevent soggy bottoms. For sturdier pies, double up the bottom crust. Can be assembled up to 24 hours ahead and refrigerated. Unbaked pies can be frozen for up to 3 months.

Nutrition

Keywords: mini chicken pot pies, muffin tin appetizer, bite-sized pot pie, party appetizer, chicken pot pie cups

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