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Savory Chicken Pot Pie Muffins

Savory Chicken Pot Pie Muffins are a delightful twist on the classic comfort food, featuring flaky pastry filled with tender chicken, vibrant vegetables, and a rich creamy sauce. These portable muffins are perfect for cozy dinners, lunchboxes, or potlucks, and their delicious aroma will have everyone gathering around the table. Easy to make and customizable, they’re sure to become a family favorite.

  • Total Time: 40 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup fresh carrots, finely chopped
  • 1 cup frozen peas
  • 2 sheets puff pastry
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and grease a muffin tin.
  2. In a skillet over medium heat, cook cubed chicken in olive oil until browned; season with salt and pepper.
  3. Add chopped carrots and frozen peas; cook for 2 minutes until veggies are warm.
  4. Stir in heavy cream and chicken broth; simmer for about 5 minutes until thickened.
  5. Roll out puff pastry and cut circles to fit muffin cups. Fill with the chicken mixture.
  6. Top with pastry circles or leave open-faced, then bake for 20-25 minutes until golden brown.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 65mg

Keywords: - For added richness, sprinkle cheddar cheese on top before baking. - Substitute chicken with turkey or use mushrooms and lentils for a vegetarian option. - Store leftovers in an airtight container in the fridge for up to three days.