Ingredients (yields about 12 muffins)Crust / muffin shell2 sheets of puff-pastry (thawed) or 2 cans refrigerated biscuit dough (for easier shortcut)1 egg, beaten (for egg wash)A little cooking spray or butter to grease the muffin tinFilling2 cups cooked chicken, shredded or diced (rotisserie chicken works well)1¼ cups frozen mixed vegetables (peas, carrots, corn, green beans) (see variation)¼ cup onion, finely chopped1 stalk celery, finely chopped1–2 cloves garlic, minced2 tablespoons butter2 tablespoons all-purpose flour1½ cups chicken broth (or part milk)½ cup milk or cream (optional for richer filling)½ teaspoon dried thyme (or Italian seasoning)Salt & pepper, to tasteDirectionsPre-heat & prepPreheat your oven to ≈ 190 °C (≈ 375-400 °F) depending on crust choice. (Many recipes use 375 °F for biscuit-crust versions.Grease a 12-cup muffin tin with cooking spray or butter.Make the fillingIn a large skillet over medium heat, melt the butter. Add the chopped onion, celery and garlic; sauté until softened (≈ 3-4 minutes). (See method in a detailed version.Add the shredded/diced chicken, stir a minute.Sprinkle in the flour; stir to coat the vegetables + chicken and cook about a minute (this creates a roux to thicken the filling).Gradually pour in the chicken broth and milk/cream (if using) while stirring. Bring to a simmer and cook until the mixture thickens (≈ 2-5 minutes). (See thickening step.Add the frozen mixed vegetables, thyme, salt & pepper. Stir and let it heat through. Remove from heat and let the filling cool slightly while you prepare the crust.Prepare the crustsIf you’re using puff pastry: Unfold the sheets, place on lightly floured surface, and cut into 12 squares (or e.g., 3×4 grid). Press each square gently into a muffin cup, working the dough up the sides so it forms a little “cup”.If you’re using biscuit dough: Flatten each biscuit with your hand to about 5½-inch diameter to press into muffin cup, creating a rim. (As described in the biscuit-based version.Optional: You can cook a “blind” crust for a few minutes if you worry about a soggy bottom, but many recipes skip this.Fill & topSpoon the prepared chicken-vegetable filling into each crust/cup—filling up to about ¾ full so as not to overflow during baking. (Tip: some recipes caution not to overfill.If using puff-pastry or if you want a top crust: Cut small rounds or squares of dough to cover each muffin cup, or fold over the edges of the crust to partially cover.Brush the top of each muffin with the beaten egg to get a golden, shiny finish.BakePlace the muffin tin in the preheated oven. Bake until the crust is golden brown and the filling is hot and bubbling—typically ≈ 15-25 minutes depending on oven and crust type. (E.g., biscuit version: 25-30 min at 375 °F.Remove from oven and allow to cool for about 2-5 minutes so the filling sets and you can remove them cleanly from the cups.ServeServe warm. These go nicely with a side salad or steamed veggies.Leftovers: store in fridge (3–4 days) or freeze (up to a month) and reheat in the oven to crisp the crust. (Freezer-friendly tip from recipe.Tips & VariationsCrust options: Puff pastry gives a flaky, elegant crust; biscuit dough gives a quicker, thicker bread-type crust. Choose based on your time and preference.Vegetable mix-ups: Swap or add diced sweet potato, mushrooms, spinach, or green beans for variety. One version uses carrots, celery, peas.Flavor boosters: Add a teaspoon of garlic powder, a pinch of paprika, fresh chopped herbs like parsley or thyme.Thicker filling: If your filling seems too runny, you can add extra flour when making the roux, or stir in 1 Tbsp corn-starch dissolved in a little water to thicken. (Thickening tip from article.Make ahead / freeze: After baking and cooling, store in an airtight container; to reheat, bake at ~175 °C (≈350 °F) until warmed through and crust crisp.Make it smaller or larger: Use a mini-muffin tin for bite-sized ones (will change bake time) or jumbo muffin tin for a larger portion.Estimated Nutrition & ServingOne muffin (from this recipe, depending on size and crust) can provide around ≈ 250-300 calories, with protein ~10-15 g (depending on chicken amount) and a satisfying crust. See example values: ~245 cal per mini in one variant.Serves about 12. Adjust recipe up/down based on how many people you serve.
Mini Chicken Pot Pie Muffins
