If you’re craving the cozy comfort of chicken pot pie but want something a little more fun and approachable, the Individual Chicken Pot Pie Muffins Recipe is exactly what you need. These delightful little parcels pack all the creamy, savory goodness of a classic chicken pot pie into perfectly portioned, golden-baked muffin tins that are as cute as they are delicious. Imagine tender chicken, sweet peas and carrots, and a rich savory gravy nestled inside a buttery, flaky crescent roll crust—these muffins are pure magic for lunch, dinner, or even a party snack.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together in harmony to create big flavors and irresistible textures. Each element has a role, whether it’s the flaky crescent rolls that provide crisp golden crusts, the tender chicken for protein, or the potatoes and peas that bring color and sweetness to every bite.
- Butter: Essential for a rich base and a golden brushed finish on the crust.
- Dried minced onion: Infuses a gentle onion flavor without extra chopping.
- Flour: Thickens the savory chicken sauce perfectly.
- Chicken broth: Adds depth and savory richness to the filling.
- Milk: Makes the filling creamy and smooth.
- Salt and pepper: Balances the flavors with just the right seasoning.
- Celery seed: Adds a subtle earthy note that elevates the filling.
- Frozen peas and carrots: Bring vibrant color and tender sweetness.
- Cooked chicken: The star of the filling, rotisserie chicken works beautifully for ease and flavor.
- Crescent rolls: Provide the buttery, flaky crust that holds everything together.
- Melted butter: For brushing to give an irresistible golden shine to the tops.
How to Make Individual Chicken Pot Pie Muffins Recipe
Step 1: Preparing Your Muffin Tin
Start by preheating your oven to 375 degrees F and generously greasing eight spots of your muffin tin. This step is key to ensure your individual muffins slide right out without sticking, giving you perfectly shaped pot pie muffins every time.
Step 2: Making the Base Sauce
Melt butter in a medium skillet over medium heat. Once it’s hot, stir in the dried minced onion and cook for about a minute to wake up those flavors. Add the flour next and whisk continuously for one minute to cook out the raw flour taste and start thickening your base.
Step 3: Adding the Liquids
Carefully whisk in the chicken broth and milk little by little to avoid lumps in your sauce. Keep whisking until the mixture is smooth and just thickened, creating a creamy, velvety gravy that will soak into your filling beautifully.
Step 4: Seasoning the Filling
Add salt, pepper, and celery seed to the sauce, stirring well to combine. These simple spices transform your base sauce into a flavorful filling that tastes like home.
Step 5: Incorporating the Veggies and Chicken
Stir in the frozen peas and carrots along with the cooked, chopped chicken. The veggies add sweet pops of flavor and great texture, while shredded rotisserie chicken brings juicy, savory goodness that’s ready in minutes.
Step 6: Preparing the Crescent Roll Crust
Unroll your crescent dough and pinch together the perforations to create a solid sheet. Cut this dough into 16 equal rectangles with a pizza cutter or sharp knife for easy handling and even-sized pot pie muffins.
Step 7: Assembling the Muffins
Line each muffin tin well with one dough rectangle, spoon 1/8 of the chicken mixture over the dough, then top with another dough rectangle. Seal the edges gently with your fingers—don’t worry if it’s not perfect, it all bakes up beautifully.
Step 8: Venting the Tops
Use a small knife to poke a vent hole in the top of each muffin to allow steam to escape during baking, preventing sogginess and ensuring your crust stays crispy.
Step 9: Baking to Golden Perfection
Bake at 375 degrees for about 15 minutes, until the tops are a deep, inviting golden brown. This signals that your crust is fully baked and wonderfully flaky.
Step 10: The Finishing Touch
Brush each muffin top with melted butter as soon as they come out of the oven. This step adds an irresistible shine and enhances the buttery flavor of the crust, taking these little beauties over the edge.
Step 11: Serving Time!
Serve your Individual Chicken Pot Pie Muffins Recipe piping hot and fresh from the oven. They’re best enjoyed immediately to savor the contrast of warm, creamy filling and crisp crust.
How to Serve Individual Chicken Pot Pie Muffins Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the top add a bright herbal note and lift the presentation. For a touch of freshness, a dollop of sour cream or a drizzle of hot sauce creates exciting flavor contrasts with the creamy filling.
Side Dishes
These pot pie muffins pair beautifully with simple sides such as a crisp green salad, steamed green beans, or roasted Brussels sprouts. Keeping sides light balances the richness of the muffins and rounds out the meal perfectly.
Creative Ways to Present
For parties or potlucks, line a serving tray with parchment paper and arrange the muffins closely for an inviting display. You can also serve them in mini muffin tins at the table for a charming, rustic vibe that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover pot pie muffins store wonderfully in an airtight container in the refrigerator for up to three days. Just reheat gently to enjoy the warm, comforting flavors again without losing the crust’s texture.
Freezing
You can freeze these muffins before baking by assembling them in the muffin tin, covering tightly with foil or plastic wrap, and freezing for up to one month. Bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, place muffins on a baking sheet in a 350-degree oven for 10-12 minutes until heated through and crusts regain crispness. Avoid microwaving if you want to keep that lovely flaky texture.
FAQs
Can I use fresh vegetables instead of frozen peas and carrots?
Absolutely! Dice fresh carrots and peas are a great alternative, but keep in mind fresh veggies may require a brief steaming to soften before mixing into the filling.
What type of chicken works best for this recipe?
Rotisserie chicken is the easiest and most flavorful option, but leftover cooked chicken or even shredded turkey can substitute nicely.
Can I make these gluten-free?
For a gluten-free twist, use a gluten-free crescent roll dough and substitute the flour in the sauce with a gluten-free thickener like cornstarch or rice flour.
Is it possible to add more vegetables?
Definitely! Feel free to add diced potatoes, mushrooms, or corn for added texture and flavor, keeping in mind to cook them properly before mixing in.
How do I prevent the crust from getting soggy?
Make sure to grease your muffin tin well and use the vent holes on top to allow steam to escape. Also, brushing the tops with butter right after baking helps keep the crust crisp.
Final Thoughts
The Individual Chicken Pot Pie Muffins Recipe is one of those dishes that just brings joy with every bite. Perfectly portable, endlessly adaptable, and packed with comforting flavor, these muffins are a winner for family meals, casual dinners, or festive gatherings. I can’t wait for you to try them and experience how such simple ingredients can come together to create something truly special and heartwarming.
Print
Individual Chicken Pot Pie Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 individual pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Individual Chicken Pot Pie recipe offers a delightful and convenient way to enjoy the classic comfort dish in perfectly sized portions. Using flaky crescent roll dough for a golden crust, tender chicken, and a creamy vegetable filling, these pot pies are ideal for a quick weeknight dinner or casual gatherings.
Ingredients
For the Filling
- 3 tablespoons butter
- 1 tablespoon dried minced onion
- 3 tablespoons flour
- 1 cup chicken broth (+ 1 tablespoon, optional)
- 1/3 cup milk
- 1/4 teaspoon salt (more to taste)
- 1/4 teaspoon pepper
- 1/8 teaspoon celery seed
- 1/2 cup frozen peas and carrots
- 1 cup cooked and chopped chicken (rotisserie recommended)
For the Crust
- 1 (8 ounce) can crescent rolls
- Butter, melted (for brushing)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375 degrees F (190 degrees C). Generously grease 8 wells of a muffin tin to prevent sticking and ease pie removal.
- Cook Onion and Make Roux: In a medium skillet, melt the butter over medium heat. Add dried minced onions and cook for about one minute to release their flavor. Stir in the flour, whisking continuously for about one minute to cook the flour and form a roux.
- Incorporate Liquids: Gradually whisk in the chicken broth and milk, adding slowly to prevent lumps. Continue whisking until the mixture is smooth and thickened.
- Season and Add Spices: Stir in salt, pepper, and celery seed to enhance the filling’s flavor profile.
- Add Vegetables and Chicken: Mix in the frozen peas, carrots, and chopped cooked chicken until everything is well combined. Remove from heat.
- Prepare Crescent Roll Dough: Unroll the crescent dough sheet. Using your fingers, quickly pinch together the perforated triangular edges to seal the dough into one sheet. Cut the dough into 16 equal rectangles using a pizza cutter or knife.
- Assemble Pot Pies: Place one dough rectangle into each muffin tin well, pressing it firmly into the bottom and up the sides. Spoon about 1/8 of the chicken filling onto the dough. Top with another rectangle of dough and attempt to seal the edges by pinching with your fingers; it’s okay if the seal isn’t perfect.
- Vent the Pies: Use a knife to poke a few slits in the top dough layer of each pie to allow steam to escape during baking.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the crust is golden brown and cooked through. The browning indicates the bottoms are baked as well.
- Brush with Butter: Remove the pies from the oven and brush their tops with melted butter for additional flavor and shine.
- Serve: Let the pot pies cool slightly, then serve immediately for best taste and texture.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- You can substitute frozen mixed vegetables if peas and carrots are unavailable.
- For a creamier filling, add the optional extra tablespoon of chicken broth as needed.
- If desired, these pot pies can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from chilled.
- Ensure the muffin tin is well greased to avoid sticking and ease removal.
- Poking vents on top helps prevent soggy crust caused by trapped steam.
