Muffin Tin Chicken Pot Pie Recipe

This is a great recipe that gets rave reviews and it’s no wonder why- it's classic Chicken Pot Pie sized down- SO good.

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They have a flaky, buttery crust, crisp veggies, and a creamy herb sauce that is full of flavor. Plus they are mini-sized which makes everything beter!

- Pie Crust - Milk - Butter - Fresh Herbs - Chicken - Mixed Veggies

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Roll pie dough out to 1/2 inch thick. Cut out 4 inch rounds and then roll out to about 7 inches.

Drape the dough into the muffin tins and then fill with the pot pie filling. Drape another crust on top and seal the edges.

Brush with egg wash and bake at 425 F for 30 minutes or until the crust is golden brown. Get Recipe

Once the pot pies have cooled slightly use a spoon or butter knife to gently lift them from the muffin tin and enjoy! Get Recipe

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