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When the temperature drops and the days grow shorter, there's nothing quite like the embrace of comfort food to warm the heart and soul. Comfort food is more than just a meal; it evokes feelings of nostalgia, warmth, and togetherness, especially during family gatherings or cozy nights in. One classic dish that has stood the test of time is the chicken pot pie. Its rich, creamy filling encased in a flaky crust is a quintessential comfort food that many adore.

Mini Chicken Pot Pie Muffins – The Ultimate Cozy Comfort Food!

Warm your heart and satisfy your cravings with Mini Chicken Pot Pie Muffins! These bite-sized treats combine the comforting flavors of a classic chicken pot pie in a convenient muffin form, making them perfect for gatherings, weeknight dinners, or as a tasty snack. Easy to prepare and fully customizable, these muffins are sure to be a hit with everyone. Try them out and enjoy a comforting meal that brings everyone together! #ChickenPotPieMuffins #ComfortFood #EasyRecipe #BakingJoy #MiniMuffins #FamilyDinner #FoodieDelight
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Ingredients
  

1 pound boneless, skinless chicken breast, cooked and shredded

1 cup frozen mixed vegetables (carrots, peas, corn)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 package (16 oz) refrigerated pie crusts (or homemade)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or butter.

    Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant, about 3-4 minutes.

      Add Chicken and Veggies: Stir in the shredded chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes to combine.

        Create the Sauce: Add chicken broth and heavy cream to the skillet. Bring to a simmer and let it cook for about 5 minutes, until the mixture thickens slightly.

          Prepare the Muffin Base: Roll out the pie crusts on a lightly floured surface. Use a round cutter to cut out circles, and press them into the muffin tin, allowing for some overhang.

            Fill the Muffins: Spoon the chicken mixture evenly into each muffin cup, filling them almost to the top.

              Top with Dough: Cut additional circles from the pie crust to cover the tops of each muffin. You can use a fork to crimp the edges and seal them well. Cut a small slit in the center of each top for steam to escape.

                Egg Wash: Brush the tops with the beaten egg for a beautiful golden finish.

                  Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown.

                    Cool and Garnish: Remove from the oven and let them cool for a few minutes before removing them from the muffin tin. Garnish with fresh parsley and serve warm.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 muffins