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Comfort food is a genre that transcends borders and generations, embodying warmth, nostalgia, and satisfaction. Whether it's a hearty bowl of mac and cheese, a rich lasagna, or a fragrant beef stew, comfort food brings a sense of belonging and solace, especially during chilly evenings or family gatherings. Among these classics, chicken pot pie stands out as a beloved favorite, cherished for its creamy filling, tender chicken, and flaky crust. This dish has been a staple in many households, evoking memories of home-cooked meals and family traditions.

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

Savor the warmth of home with Mini Chicken Pot Pie Muffins, the perfect bite-sized comfort food! These delicious muffins are easy to prepare and packed with tender chicken, savory veggies, and a creamy filling, all wrapped in a flaky crust. Ideal for family gatherings or busy weeknights, they offer a modern twist on the classic dish everyone loves. Enjoy cozy meals with this simple recipe! #ChickenPotPie #ComfortFood #MuffinRecipe #FamilyMeals #Foodie #RecipeIdeas
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Ingredients
  

2 cups cooked shredded chicken

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

1/2 cup chopped onion

1/2 cup chopped celery

1 cup chicken broth

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped (optional, for garnish)

2 cups puff pastry or biscuit dough (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin lightly with cooking spray.

    Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and celery, sauté until softened, about 4-5 minutes.

      Add Chicken and Veggies: Stir in the cooked shredded chicken, frozen mixed vegetables, garlic powder, dried thyme, salt, and pepper. Cook for another 2-3 minutes to combine flavors.

        Create the Sauce: Pour in the chicken broth and heavy cream. Bring to a simmer, stirring well. Cook until slightly thickened, about 5 minutes. Remove from heat and let it cool slightly.

          Prepare the Dough: Roll out the puff pastry or biscuit dough on a lightly floured surface. Use a round cutter to cut circles that fit into your muffin tin, making sure the circles are larger than the muffin cups.

            Assemble the Muffins: Place the dough circles into the greased muffin cups, pressing gently to form a crust. Fill each cup generously with the chicken and vegetable mixture.

              Top with More Dough: Cut smaller circles or strips from the remaining dough and place them on top of the filled muffins. Brush the tops with the beaten egg wash for a golden finish.

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

                  Cool and Serve: Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Garnish with fresh parsley if desired. Serve warm and enjoy your ultimate cozy comfort food!

                    Prep Time, Total Time, Servings: 20 mins | 45 mins | 12 muffins