If you love a comforting chicken pot pie but don’t fancy the fuss of a full dish, these chicken pot pie muffin cups are a brilliant shortcut. They’re creamy, savoury, and perfectly portioned—ideal for weeknight dinners, lunchboxes, or even casual entertaining.
🧁 Chicken Pot Pie Muffin Cups (Easy & Comforting)
⭐ Why you’ll love them
These mini chicken pot pies in a muffin tin deliver all the classic flavours—tender chicken, veg, and a creamy sauce—wrapped in a golden, flaky crust. Plus, they bake faster than a traditional pie and are easy to customise.
🛒 Ingredients (makes 10–12 cups)
- 1 sheet ready-rolled puff pastry or shortcrust pastry
- 250g cooked chicken, shredded or diced
- 150g frozen mixed vegetables (peas, carrots, sweetcorn)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp plain flour
- 250ml chicken stock
- 60ml double cream
- Salt and black pepper, to taste
- 1 tsp dried thyme (optional)
- 1 egg (for egg wash)
👩🍳 Method
Preheat your oven to 190°C (170°C fan) and lightly grease a muffin tin.
Start by making the filling. Melt the butter in a pan over medium heat, then add the onion and cook until softened. Stir in the flour and cook for a minute to form a roux.
Gradually whisk in the chicken stock, followed by the cream, stirring until the sauce thickens. Add the chicken, mixed vegetables, thyme, salt, and pepper. Simmer for a few minutes, then remove from the heat and let it cool slightly.
Meanwhile, roll out your pastry and cut circles large enough to line each muffin cup. Gently press the pastry into the tin.
Spoon the chicken filling into each cup. If you like, cut smaller pastry circles for lids or create a lattice top.
Brush with beaten egg, then bake for 18–22 minutes, until the pastry is golden and crisp.
Allow them to cool for a few minutes before removing from the tin.
🍽️ Serving suggestions
Serve these mini chicken pot pie cups warm with:
- A simple green salad
- Steamed greens or green beans
- A light gravy on the side
🔍 Tips for perfect pot pie muffin cups
Let the filling cool slightly before adding to pastry—this prevents sogginess.
Don’t overfill, or they may bubble over while baking.
Use puff pastry for a lighter, flakier finish, or shortcrust for a sturdier bite.
🔄 Variations
- Turkey pot pie cups: Great for leftovers
- Creamy mushroom & chicken: Add sautéed mushrooms for depth
- Cheesy version: Stir grated cheddar into the filling
- Low-carb option: Skip pastry and bake the filling as crustless cups
🧊 Storage
Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven to keep the pastry crisp.
These easy chicken pot pie muffin cups bring all the cosy, homemade flavour of a classic pie into a fun, practical format—perfect for sharing or saving for later.
