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Here’s a detailed, unique article on Mini Chicken Pot Pie Muffins, including step-by-step instructions:

Mini Chicken Pot Pie Muffins: A Bite-Sized Comfort Food Delight

When it comes to comfort food, few dishes rival the cozy, savory goodness of a classic chicken pot pie. But what if you could enjoy all that flavor in a convenient, bite-sized form? Enter Mini Chicken Pot Pie Muffins — a fun, portable twist on a traditional favorite that’s perfect for parties, lunches, or family dinners. Crispy on the outside, creamy and flavorful on the inside, these muffins are as delightful to eat as they are to make. Here’s how you can make them at home.

Ingredients

For the filling:

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, corn)
½ cup finely chopped onion
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup milk or cream
Salt and pepper to taste
½ teaspoon dried thyme
½ teaspoon dried parsley

For the crust:

1 package refrigerated biscuit dough (or pie crust, cut into small squares)
1 egg, beaten (for egg wash)

Equipment Needed

Muffin tin (12-cup)
Mixing bowls
Medium saucepan
Whisk
Spoon or small ice cream scoop

Step-by-Step Instructions

Step 1: Prepare the Filling

Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the onions and garlic, cooking until fragrant and translucent (about 3–4 minutes).
Create a roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes. This will remove the raw flour taste and start thickening your filling.
Add liquids: Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a gentle boil, stirring constantly until it thickens to a creamy sauce.
Incorporate chicken and veggies: Stir in the cooked chicken and frozen vegetables. Season with salt, pepper, thyme, and parsley. Remove from heat and let it cool slightly while preparing the crust.