Savory Chicken Pot Pie Muffins
Savory Chicken Pot Pie Muffins are a heartwarming twist on the classic comfort food, featuring tender chicken and vibrant vegetables enveloped in flaky pastry. These delightful muffins make for a perfect weeknight dinner or festive gathering, offering both visual appeal and an explosion of flavors that will keep everyone coming back for more. Easy to prepare and endlessly customizable, they deliver the warmth of home-cooked meals in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 sheets puff pastry, thawed
- 1 egg, whisked for egg wash
Instructions
- 1. Preheat oven to 400°F (200°C) and grease a muffin tin with nonstick spray.
- 2. In a skillet over medium heat, sauté onions and garlic until fragrant. Add chicken and cook until no longer pink. Stir in carrots, peas, chicken broth, heavy cream, and thyme; simmer until thickened.
- 3. Roll out puff pastry and cut circles to fit muffin cups. Place circles in the tin and fill with chicken mixture. Fold over any excess pastry.
- 4. Brush tops with egg wash and bake for 20-25 minutes until golden brown.
- 5. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg