Chicken Pot Pie Muffins

Name: Chicken Pot Pie Muffins
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
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

By Adriana Torres
@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!

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.

Check out more of our delicious chicken recipes! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

33 Comments

Serves:

Prep:

40 Min

Cook:

45 Min

Method:

Bake

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
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How to Make Chicken Pot Pie Muffins

Step-by-Step

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.
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.
Filling:

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

Mix all ingredients and crumble mixture with fingers.
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.