These Muffin Tin Chicken Pot Pies are creamy, flaky and made in individual muffin tin cups – the perfect mini chicken pot pies for weeknight dinner! Golden, flaky pastry is filled with creamy chicken and veggie goodness. These mini chicken pies are perfect for little hands and are guaranteed to be a hit with both kids and adults. They make a fun and easy twist on the traditional chicken pie for family dinner!
Why you’ll love these mini Chicken Pot Pies
This is a no-fuss chicken pie recipe made in a muffin tin – it’s an easy way to bake individual pies, without needing special pie tins!
I personally love the higher pastry-to-filling ratio in mini pies 🤣. You get flaky puff pastry in every bite, along with the creamy filling that’s packed with tender chicken and vegetables.
These mini chicken pot pies are easy to make and freezer-friendly. They reheat well, so are great for meal prepping for busy weeknight dinners.
Ingredients in Muffin Tin Chicken Pot Pies
You only need simple, everyday ingredients to make these muffin tin chicken pies:
Chicken breast – Dice it small so it cooks quickly and stays tender, and fits easily into the pastry cases.
Onion, garlic, carrot and celery – The veggie base for your filling, adding lots of flavour.
Olive oil – For sautéing the vegetables and chicken.
Chicken stock – For depth of flavour in the gravy.
Cornflour/corn starch – For thickening the gravy.
Cream – Adds richness and a silky finish to the filling.
Frozen peas – For colour, sweetness and extra veggies.
Black pepper and salt (optional) – Leave out the salt for family under 12 months.
Frozen puff pastry – Store-bought puff pastry makes this recipe super quick and easy. In Australia, puff pastry comes in square frozen sheets, measuring 24cm/9.5 inches. I then cut 3 square sheets into quarters to line the 12 muffin cups. You can trim your sheets to size to do the same, depending on how you buy them.
Egg – For brushing the pastry tops so they bake to a beautiful golden colour.
How to make Muffin Tin Pot Pies
These muffin tin pies come together in a few easy steps, and most of the work is done in one saucepan.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion, garlic, carrot and celery.
Step 2: Add the chicken and cook for about 5 minutes until lightly browned.
Step 3: Mix the cornflour with a dash of water. Add it to the saucepan along with the chicken stock, pepper and salt. Bring to the boil, then reduce to a simmer and cook for 10 minutes. Stir in the cream and cook for 1 more minute.
Step 4: Stir in the frozen peas, then remove from the heat. Allow the filling to cool to room temperature (this stops the pastry going soggy).
Step 5: Preheat the oven and grease a 12-hole muffin tin. Thaw the puff pastry sheets.
Step 6: Cut each pastry sheet into quarters. Line each muffin hole with a square of pastry.
Step 7: Spoon the chicken mixture evenly into each pastry cup. Fold in and pinch the corners of the pastry to seal the pies.
Step 8: Brush the tops with whisked egg, then bake for 25 minutes or until golden and puffed.
Thermomixer? Prepare your pie mixture in the Thermomix for quick chopping and sautéing! First, chop the garlic, onion, celery and carrot. Then sauté. Add the chicken, then lightly brown. Mix the cornflour with a dash of water. Add it to the mixing bowl along with the chicken stock, pepper and salt. Cook for 10 minutes, then stir in the cream. Add peas and then allow the filling to cool. Follow Steps 5-8 (above and in the recipe card) for assembling and baking.
Are mini chicken pot pies good for toddlers?
Yes! These pies are soft inside, easy to hold and simple to adapt for little ones. For toddlers, the hand-held size makes them great for independent eating.
If you have younger children, you can finely dice or puree the filling for spoon-feeding baby. Just remember to leave out the salt when cooking for children under 12 months.
Serving
Serve these muffin tin chicken pies:
- With a side of salad or steamed vegetables for lunch or dinner.
- With mashed potato and gravy for a more hearty meal.
- In a lunch box as a filling snack.
They’re portion controlled and perfect as hand pies for a casual meal or snack.
Portioning: For dinner, my toddler will have one pie. Myself, husband and 7 year old will have two, sometimes three! 😋
Storing and making-ahead
These muffin tin pot pies are perfect for making ahead!
MAKING AHEAD: The filling can be made up to 3 days in advance and stored in the fridge until you’re ready to assemble and bake.
STORING: Store cooked pies in an airtight container in the fridge for up to 3 days.
If freezing, allow the pies to cool. Then wrap individually and freeze for up to 3 months.
REHEATING: If already baked and then refrigerated, re-warm in the oven at 200°C/390°F (180°C fan-forced) for 5 to 10 minutes. Reheat from frozen in the oven at 200°C/390°F (180°C fan-forced) for 20 minutes or until piping hot.
Looking for more family-friendly mini meal ideas? Try my Mini Meatloaves – perfect for family dinners or lunch boxes, easy to freeze and loved by kids!
If you make these Muffin Tin Chicken Pot Pies, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Happy cooking,
Chloe
Muffin Tin Chicken Pot Pies
Category: Family Mains, Finger FoodIngredients
- 1 tbs olive oil
- 1 brown/yellow onion finely chopped (Thermomixers: peeled, quartered)
- 2 garlic cloves minced (Thermomixers: peeled, whole)
- 1 celery stick finely chopped (Thermomixers: roughly chopped)
- 1 carrot finely chopped (Thermomixers: roughly chopped)
- 400 g chicken breast diced small
- 1 tbs cornflour/corn starch
- 1/2 cup chicken stock
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 1/4 cup cream
- 1/4 cup frozen peas
- 3 sheets frozen puff pastry
- 1 egg
Instructions
- In a large saucepan on the stovetop, heat 1 tbs olive oil over medium-high heat. Add 1 brown/yellow onion, 2 garlic cloves, 1 celery stick and 1 carrot and sauté for 3-5 minutes until the onion is translucent.
- Add 400 g chicken breast and sauté for 5 minutes until browned.
- Mix 1 tbs cornflour/corn starch with 1 tbs water. Add cornflour mix, 1/2 cup chicken stock, 1/4 tsp ground black pepper and 1/4 tsp salt to the saucepan. Bring to the boil, reduce to a simmer and cook for 10 minutes until liquid is reduced by half and thickened. Add 1/4 cup cream and cook for another 1 minute.
- Add 1/4 cup frozen peas to the pie filling, stir and then remove from stove. Cool the filling to room temperature.
- When you're ready to bake, preheat oven to 200°C/390°F (180°C fan-forced). Grease a 12-hole muffin tin. Thaw 3 sheets frozen puff pastry.
- Cut each puff pastry sheet into quarters. Line each muffin hole with a pastry quarter.
- Divide chicken mixture between each muffin hole. Fold in and pinch together the corners of each puff pastry square to seal the top of each pie. Use a knife to pierce 1 to 2 small holes in the top of each pie for steam to escape. In a small bowl, whisk 1 egg and brush each pie with egg wash.
- Bake for 25 minutes or until golden. Remove from the oven and allow to cool in the tray for 5 minutes before lifting out of the muffin tray.
Thermomix instructions
- Add 1 brown/yellow onion, 2 garlic cloves, 1 celery stick and 1 carrot to the mixing bowl. Chop 5 seconds, speed 5, MC on. Scrape down the sides, add 1 tbs olive oil, then cook 5 minutes, 100°C, speed 1, MC off.
- Add 400 g chicken breast and cook 5 minutes, 100°C, reverse, speed 1, MC off.
- Mix 1 tbs cornflour/corn starch with 1 tablespoon water. Add cornflour mix, 1/2 cup chicken stock, 1/4 tsp ground black pepper and 1/4 tsp salt to the bowl. Cook 10 minutes, 100°C, reverse, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Stir in 1/4 cup cream and cook 1 minute, 90°C, reverse, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Add 1/4 cup frozen peas and stir through with a spatula. Cool the filling to room temperature.
- When you're ready to bake, preheat oven to 200°C/390°F (180°C fan-forced). Grease a 12-hole muffin tin. Thaw 3 sheets frozen puff pastry.
- Cut each puff pastry sheet into quarters. Line each muffin hole with a pastry quarter.
- Divide chicken mixture between each muffin hole. Fold in and pinch together the corners of each puff pastry square to seal the top of each pie. Use a knife to pierce 1 to 2 small holes in the top of each pie for steam to escape. In a small bowl, whisk 1 egg and brush each pie with egg wash.
- Bake for 25 minutes or until golden. Remove from the oven and allow to cool in the tray for 5 minutes before lifting out of the muffin tray.
One Response
This is our new favourite pie recipe! Really yummy. And I love freezing any extras for an easy kids’ dinner.