chicken pot pie muffins

Name: Chicken Pot Pie Muffins
Prep time: 40 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: ## FILLING; 1 - large chicken breast cooked and shredded or cubed; 1/2 cup(s) cooked corn kernels; 1/2 cup(s) cooked green beans or peas; 1/2 cup(s) cooked carrots, cubed; 1/2 cup(s) cooked celery, cubed; ## BECHAMEL (WHITE SAUCE); 2 tablespoon(s) butter; 2 tablespoon(s) flour; 2 cup(s) milk; - salt and pepper to taste; ## DOUGH INGREDIENTS; 1 1/2 cup(s) butter; 3 1/2 cup(s) all purpose flour; 2 - egg yolks; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; ## CRUMBLE TOPPING; 1 cup(s) flour; 3 tablespoon(s) butter; 1 teaspoon(s) baking powder; 1 pinch(es) salt; 1 teaspoon(s) cayenne pepper

(3 RATINGS)

2.06K Pinches 4 Photos

Adriana Torres

El Paso, TX

Updated on Oct 7, 2015

I made individual chicken pot pies intending 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, as I did, or cupcake-size pot pies for appetizers. Enjoy!

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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

prep time 40 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

FILLING
1 - large chicken breast cooked and shredded or cubed
1/2 cup cooked corn kernels
1/2 cup cooked green beans or peas
1/2 cup cooked carrots, cubed
1/2 cup cooked celery, cubed
BECHAMEL (WHITE SAUCE)
2 tablespoons butter
2 tablespoons flour
2 cups milk
- salt and pepper to taste
DOUGH INGREDIENTS
1 1/2 cups butter
3 1/2 cups all purpose flour
2 - egg yolks
1 teaspoon baking powder
1/2 teaspoon salt
CRUMBLE TOPPING
1 cup flour
3 tablespoons butter
1 teaspoon baking powder
1 pinch salt
1 teaspoon cayenne pepper

How To Make chicken pot pie muffins

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.

Step 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.
Step 3

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

Topping: Mix all ingredients and crumble mixture with fingers.
Step 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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