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Muffin Tin Chicken Pot Pies: A Delightful Twist on a Classic Dish

There’s something utterly comforting about a piping hot chicken pot pie, especially on a chilly day. The flaky pastry, the creamy filling packed with succulent chicken and vibrant vegetables, and the warm aroma that fills the kitchen can make anyone feel at home. But how about adding a fun twist to this beloved classic? Enter the muffin tin chicken pot pie—a delightful individual version that’s perfect for sharing, easy to serve, and just as tasty!

The Appeal of Muffin Tin Chicken Pot Pies

Muffin tin chicken pot pies are ideal for various occasions. Whether you’re hosting a casual dinner with friends, looking to impress at a family gathering, or simply want a comforting meal for yourself, these mini pies fit the bill. They are not only adorable and bite-sized but also incredibly versatile. You can customize the fillings according to your taste or whatever remnants you have in your fridge.

Ingredients You’ll Need

To make your own muffin tin chicken pot pies, gather the following ingredients:

• For the Filling:

  • 2 cups cooked chicken, diced (leftovers work wonderfully)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter
• For the Pastry:
  • 1 sheet of puff pastry (store-bought for convenience or homemade if you’re feeling adventurous)
  • 1 egg, beaten (for egg wash)

Method

1. Preheat Your Oven: Begin by preheating your oven to 200°C (180°C fan) or 400°F.

2. Prepare the Filling: In a large frying pan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent. Sprinkle in the flour, stirring to combine, and cook for 1–2 minutes. Gradually pour in the chicken stock and milk, stirring continuously until the mixture thickens. Add the diced chicken, mixed vegetables, thyme, salt, and pepper. Stir well, allowing the filling to cook for an additional 5 minutes. Once done, remove it from the heat and let it cool slightly.

3. Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. If using a sheet of pastry, it may be necessary to cut it into equal squares, large enough to line the muffin tin compartments.

4. Assemble the Pies: Grease a muffin tin and line each compartment with pastry, allowing the edges to hang over. Spoon the chicken filling into each pastry-lined compartment until they’re nearly full. Cut additional pieces of pastry to place over the top, sealing the edges by crimping them with your fingers or a fork.

5. Finish with an Egg Wash: Brush the tops of each of the pastries with the beaten egg to achieve a golden colour when baked.

6. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the pastry is puffed and golden brown.

7. Cool and Serve: Once baked, allow the pies to cool for a few minutes before carefully removing them from the tin. Serve warm, and watch as everyone enjoys their charming individual pie!

Customisation Ideas

The beauty of these muffin tin chicken pot pies is in their versatility. Feel free to add or swap out ingredients based on your preferences. Swap chicken for turkey or even a plant-based protein for a vegetarian option. Likewise, you can experiment with different herbs and spices, or add a splash of cream to the filling for extra richness.

Conclusion

Muffin tin chicken pot pies are an easy, attractive way to enjoy a hearty meal without the fuss of slicing into a large pie. With their golden crusts and savoury fillings, they’re sure to be a hit with family and friends alike. So, whether you decide to serve them at a dinner party or enjoy them quietly at home, you’ll find that these individual pot pies bring warmth and delight to any occasion. Happy baking!

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