CHICKEN POT PIE MUFFINS
These would be fun for dinner or make a great party appetizer. It's everything you love about chicken pot pie but in bite-sized form. So yummy! When spreading the crust, make sure you spread it as thin as possible. If it's too thick it will taste a bit doughy.
Provided by Adriana Torres
Categories Savory Pies
Time 1h25m
Number Of Ingredients 23
Steps:
- 1. Pie dough: Mix all ingredients by hand. This dough does not require kneading; do not over mix. Once ingredients are incorporated, cover and set aside.
- 2. Béchamel Sauce: Heat a medium saucepan and add butter. Once butter is bubbly, add flour. Stir continuously for 2 minutes. Slowly add milk one cup at a time while whisking. Whisk until sauce thickens. Add salt and pepper to taste. Turn heat off and set sauce aside.
- 3. Filling: Combing cooked chicken and vegetables in a large pot. Stir in béchamel and taste. Adjust seasonings if needed.
- 4. Topping: Mix all ingredients and crumble mixture with fingers.
- 5. Assembly: Take a ping-pong size amount of dough and place at bottom of each muffin cup. Using your fingers, press dough down and around the sides of the muffin cup. Take more dough and fill in any holes. Spoon 4-6 tablespoons of filling into each muffin cup and top with crumble topping. Bake at 350 degrees for 45 minutes or until topping is golden brown.
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Medha Sk
[email protected]These muffins were a great way to use up leftover chicken. They were easy to make and turned out delicious.
Billy Richardson
[email protected]These muffins were perfect! I'll definitely be making them again.
M Jehangir Jutt
[email protected]These muffins were a bit too bland for my taste. I think I'll add some extra herbs and spices next time.
Benedict chidera
[email protected]The muffins were a bit too greasy for my liking. I think I'll drain the chicken more thoroughly next time.
Nneoma Trust Amaechi (officialnnenne)
[email protected]These muffins were a little too salty for my taste. I think I'll use less salt next time.
Gatete Frank
[email protected]I made these muffins with a vegan chicken substitute and they were delicious! I'm so glad I found this recipe.
Oonyu Danniel Bosco
[email protected]I'm allergic to gluten, so I used a gluten-free flour blend to make these muffins. They turned out great!
Arslan bhatii
[email protected]These muffins are a great way to use up leftover chicken. I always have a few pieces of chicken leftover after dinner, and these muffins are the perfect way to use them up.
Nhice Virtus
[email protected]I love that these muffins can be made ahead of time and frozen. It's so convenient to have a delicious meal on hand when I'm short on time.
Nouman Ali
[email protected]These muffins were perfect for a quick and easy weeknight meal. I served them with a side salad and they were a hit with the whole family.
Jakobe Porter
[email protected]The muffins were a little dry. I think I should have added more liquid to the filling.
Jennifer Francis
[email protected]These muffins were a bit bland for my taste. I think I'll add some extra herbs and spices next time.
Siphokazi Lekhuleni
[email protected]I'm not a huge fan of chicken pot pie, but these muffins were surprisingly good! The crust was flaky and the filling was creamy and flavorful.
Mridul Khan
[email protected]These muffins were easy to make and turned out great! I used a store-bought pie crust to save time, and they still came out perfect.
Barry Rema
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Rana Khan
[email protected]These chicken pot pie muffins were a hit with my family! The flaky crust and creamy filling were perfect, and the chicken was cooked to perfection. I'll definitely be making these again.