Chicken Pot Pie Muffins

Adriana Torres

By
@mexicrave

I made individual chicken pot pies with every intention to eat a single serving, however, after one taste of the delicious crumble topping, I couldn’t resist having seconds. You can make these using a muffin pan, like I did, or cupcake size pot pies for appetizers. Enjoy!


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Comments:

Serves:

6

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These would be fun for dinner or make a great party appetizer. It's everything you love about chicken pot pie, but in bite sized form. So yummy!

When spreading the crust, make sure you spread it as thin as possible. If it's to thick it will taste a bit doughy.

Ingredients

FILLING

1
large chicken breast cooked and shredded or cubed
1/2 c
cooked corn kernels
1/2 c
cooked green beans or peas
1/2 c
cooked carrots, cubed
1/2 c
cooked celery, cubed

BECHAMEL (WHITE SAUCE)

2 Tbsp
butter
2 Tbsp
flour
2 c
milk
salt and pepper to taste

DOUGH INGREDIENTS

1 1/2 c
butter
3 1/2 c
all purpose flour
2
egg yolks
1 tsp
baking powder
1/2 tsp
salt

CRUMBLE TOPPING

1 c
flour
3 Tbsp
butter
1 tsp
baking powder
1 pinch
salt
1 tsp
cayenne pepper

Directions Step-By-Step

1
Pie dough:

Mix all ingredients by hand. This dough does not require kneading; do not over mix. Once ingredients are incorporated, cover and set aside.
2
Béchamel Sauce:

Heat a medium saucepan and add butter. Once butter is bubbly, add flour. Stir continuously for 2 minutes. Slowly add milk one cup at a time while whisking. Whisk until sauce thickens. Add salt and pepper to taste. Turn heat off and set sauce aside.
3
Filling:

Combing cooked chicken and vegetables in a large pot. Stir in béchamel and taste. Adjust seasonings if needed.
4
Topping:

Mix all ingredients and crumble mixture with fingers.
5
Assembly:

Take a ping-pong size amount of dough and place at bottom of each muffin cup. Using your fingers, press dough down and around the sides of the muffin cup. Take more dough and fill in any holes.

Spoon 4-6 tablespoons of filling into each muffin cup and top with crumble topping. Bake at 350 degrees for 45 minutes or until topping is golden brown.

About this Recipe