Savory Chicken Pot Pie Muffins
Savory Chicken Pot Pie Muffins are a comforting and flavorful twist on the classic dish, combining tender chicken, colorful vegetables, and a rich creamy filling all nestled in a flaky pastry crust. Perfect for chilly evenings or busy weeknights, these muffins are easy to prepare and can be customized to your liking. Whether enjoyed fresh from the oven or reheated for a quick snack, they’re sure to please everyone at the table.
- 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
- 2 cups diced boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 sheet puff pastry, thawed
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin with nonstick spray.
- In a skillet over medium heat, sauté chopped onion in oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Add diced chicken to the skillet; season with salt, pepper, and thyme. Cook until no longer pink (about 7 minutes).
- Stir in frozen vegetables, chicken broth, and heavy cream; simmer for about 5 minutes until slightly thickened.
- Cut puff pastry into squares and press into muffin tin cups. Fill with chicken mixture almost to the top.
- Bake for 20-25 minutes until golden brown. Allow cooling slightly before serving.
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg