Muffin Tin Chicken Pot Pies (mini chicken pot pies with pie crust)

It’s Pi Day! I’m sure your feeds are filled with delicious sweet pie recipes, so I’m sharing something different: individual pot pies in a muffin tin! These rich and creamy mini chicken pies are SO delicious, and it’s easier than you might think to make mini chicken pot pies with pie crust using pre-made dough. I’ve got the full muffin tin chicken pot pie recipe at the end of this post, but first I’ll share some step-by-step photos and tips for making chicken pot pies in muffin tins. Once you try these mini pot pies with pie crust, I am confident this will be the only muffin tin pot pies recipe that you’ll ever need.

More recipe ideas for pi day:

• Dutch Apple Pull Apart Pie
• Mini Chocolate Pies (Easy Individual Chocolate Cream Pies)
• Mini Air Fryer Cherry Hand Pies

What you need to make mini chicken pies

To make these mini chicken pies, here’s what you’ll need:

• Muffin pan with at least 8 cups
• 4-inch cookie cutter (or a large plastic cup with a 4-inch diameter)
• 3-inch cookie cutter
• Nonstick cooking spray
• 3 tablespoons butter
• 1/2 pound boneless, skinless chicken breast, diced*
• 1/4 cup diced celery
• 3 tablespoons diced onion
• 3 tablespoons all-purpose flour, plus more for rolling the dough
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery seed
• 1/8 teaspoon dried rubbed sage
• 1/8 teaspoon onion powder
• 1/3 cup heavy whipping cream
• 1 1/2 cups no salt added chicken broth
• 1 cup frozen peas and carrots, thawed
• 1 14.1-ounce package refrigerated pie dough (containing two dough rounds)
• 1 large egg
• 1 tablespoon water

*Shortcut Tip: You can use shredded rotisserie chicken meat as a shortcut in this individual pot pies recipe. Stir it in at the same step with the peas and carrots.

How to make individual pot pies in a muffin tin

To make this muffin tin chicken pot pie recipe, begin by preheating the oven to 425° F and spraying 8 cups in a 12-cup muffin pan with nonstick cooking spray.

The next step in making these chicken pot pie muffins is to make the filling. To do this, you’ll first melt the butter in saucepan over medium heat. Add the chicken, celery, and onion and cook until the chicken is cooked and the veggies are soft and translucent, 5 to 7 minutes. At this point, stir in the flour, salt, pepper, garlic powder, celery seed, sage, and onion powder. Sauté, stirring for 1 minute, or until the flour and seasonings are well blended into the chicken and vegetable mixture. Slowly stir in the heavy whipping cream, followed by the chicken broth. Finally, stir in the thawed peas and carrots then reduce the heat to medium-low and simmer until the sauce has thickened, 5 to 10 minutes. Remove the muffin tin pot pies filling from the heat source and set it aside.

Now it’s time to create the crust for these mini chicken pot pies with pie crust. On a lightly floured surface, roll out each circle of prepared pie dough to 1/8-inch thickness. From each dough round, cut 4 circles using a 4-inch round cookie cutter and cut 4 circles using a 3-inch round cookie cutter to yield 16 total circles (8 4-inch circles and 8 3-inch circles). If you don’t have a 4-inch cookie cutter, you can use a large plastic cup with a 4-inch diameter, which works perfectly! If desired, you may be able to re-roll the excess dough to get one more set of a 4-inch and 3-inch circle for one more muffin tin chicken pot pie.

Now it’s time to assemble the chicken pot pies in muffin tins! To accomplish this, first press the 4-inch rounds of dough into the bottom of the 8 prepared muffin pan cups (or 9 if you decided to make an extra). In a small bowl or ramekin, whisk the egg with the water to create an egg wash. Brush the dough in the muffin cups with egg wash and set the rest of the egg wash aside, as you’ll need it for the tops of your muffin tin chicken pot pies shortly.

Evenly divide the chicken filling on top of the dough in the cups. You can fill them pretty full.

Next, add a 3-inch dough round to the top of each mini chicken pot pie and use the tines of a fork to crimp and seal the edges together, pressing into the cups around the perimeter a little bit to attach the top and bottom dough circles. Then, brush the tops of the muffin tin pot pies with the remaining egg wash. Finally, add a slit in the top of each with a sharp knife. Pi Day Tip: If you want to make these more festive for 3/14, you can cut a little pi symbol on the top instead of a simple slit.

Bake the mini chicken pot pies with pie crust in the preheated oven for 15-18 minutes, or until the crusts are golden brown. Remove the mini chicken pies from the oven and let the individual pot pies cool in the pan for 10-15 minutes before serving.

Let me tell you, chicken pot pie in muffin tins with pie crust is not only delicious, but super fun to eat! You can eat them with a fork, or if they’re cool enough, you can pick the individual pot pies up and eat them with your hands.

My favorite part of this muffin tin chicken pot pie recipe is how rich, thick, and creamy the filling turns out.

If you’re looking for how to make chicken pot pie in muffin tins with pie crust, this is the recipe for you! Here’s the Muffin Tin Chicken Pot Pie recipe! Enjoy, and if you add any different vegetables or make any modifications for these individual pot pies, let us know how they worked for you in the comments!