Chicken Pot Pie Muffin Recipe (tasty and portable)
Coming in hot is a new recipe from yours truly. I have been working on recipes that are super simple and portable as well as freezer friendly. Other criteria for these recipes are that they are single serving—meaning I am not making big casseroles and divvying them up. Rather, I’m making individual portions. Not only does this make things much easier on my end, but the kids are really into these too, and let’s be real—anything I can make into a muffin is just fun!
One of my favorite things about fall is how comforting the food is. Aside from soups and stews, who doesn’t get a warm and fuzzy feeling when you hear of a pot pie? But the traditional pot pie would be extremely messy and not very appetizing if I were to freeze the leftovers. So why not try making this into muffins?
The first step is perfecting the dough. Now, if you haven’t ever made your own pie crust, then you could absolutely go the semi-homemade route and just grab a premade rolled pie crust and call it a day. I have definitely done this, and if I’m being honest, it is way easier (and your secret is safe with me). But if you are up for making your own dough, the recipe I have below is pretty solid.
Traditional pot pies have a mixture of peas and carrots, and while that is all well and good, I like to mix things up and change the flavor profile. Sometimes I will add mushrooms and spinach, and sometimes I will do broccoli and cauliflower. I do like to keep some things the same, such as the gravy, crust, and chicken, but when it comes to the veggie portion—go wild!
Pie Crust/Dough Ingredients
- 1½ sticks unsalted grass-fed butter
- ⅓ cup vegetable shortening
- 1½ cups flour
- 1½ cups whole wheat pastry flour
- 1 tsp salt
- 1 tbsp Swerve sugar substitute
- ½ cup ice water
Pot Pie Filling Ingredients
- 2-3 cups your favorite vegetables
- 1½ tsp garlic powder
- ¼ cup flour
- 2 cups almond milk
- 2 cups chicken pre-cooked and shredded
- 1 tbsp thyme
- salt and pepper to taste
Pie Crust Directions
- Pulse the first six ingredients into a blender or food processor until incorporated.
- Slowly add ice water into the mix until a softball of dough forms.
- Place in the fridge to chill for roughly 60 minutes.
- Roll out dough and measure circles for muffin tins. (I use paper muffin inserts to trace them and get the size just right.)
- Place the circles into the prepared muffin tin and bake in a preheated 400-degree F oven for about 8 – 10 minutes or until slightly golden. Remove and set aside.
Chicken Pot Pie Filling Directions
- Heat a large skillet and add EVOO.
- Add veggies and cook until just slightly softened.
- Add garlic powder and salt and pepper.
- Sprinkle flour over the top of the vegetables and cook for two minutes.
- Slowly pour in the almond milk, stirring constantly.
- Bring to a low boil, and let bubble for roughly 3 – 5 minutes.
- Stir in the chicken and thyme.
- Spoon the chicken mixture into each muffin tin, lined with crust.
- Top with another piece of pie crust and brush with butter or an egg wash.
- Bake for 25 minutes or until golden brown.