chicken pot pie muffins

★★★★★ 3
mexicrave avatar
By Adriana Torres
from El Paso, TX

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!

Blue Ribbon Recipe

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 too thick it will taste a bit doughy.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For chicken pot pie muffins

  • 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

How To Make chicken pot pie muffins

  • 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.
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