Individual Chicken Pot Pie Recipe In Muffin Tin

Stir in vegetables soup milk and seasonings.

Individual chicken pot pie recipe in muffin tin. Heat the oven to 350 f. Spoon a generous 1 3 cup chicken mixture into each. Slowly whisk in chicken broth and milk then stir in peas and chicken.

Pull in all four points of the crust over the filling so they meet in the middle forming six individual pot pies. Roll out the dough and cut into six squares. Add more butter allow to melt then slowly sprinkle on flour and cook for 30 seconds.

Add in veggies and spices then cook until veggies are tender. Press the biscuits into the bottoms and up the sides of the muffin pan cups. Melt butter in a pan over medium heat.

On a lightly floured surface roll each biscuit into a 5 in. Saute celery and onion until tender 4 5 minutes. Place each square in a muffin tin cup and fill with the chicken vegetable and gravy mix.

Preheat oven to 375. In a large skillet heat butter over medium heat. Firmly press in bottom and up side forming 3 4 inch rim.

Roll or pat the biscuits to flatten slightly. Brush the pies with the egg wash and bake for 25 30 minutes until crisp and deeply golden. While the oven is heating spray 10 2 1 2 inch muffin pan cups with vegetable cooking spray.