Ingredients (yields about 12 muffins)
Crust / muffin shell
- 2 sheets of puff-pastry (thawed) or 2 cans refrigerated biscuit dough (for easier shortcut)
- 1 egg, beaten (for egg wash)
- A little cooking spray or butter to grease the muffin tin
Filling
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1¼ cups frozen mixed vegetables (peas, carrots, corn, green beans) (see variation)
- ¼ cup onion, finely chopped
- 1 stalk celery, finely chopped
- 1–2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth (or part milk)
- ½ cup milk or cream (optional for richer filling)
- ½ teaspoon dried thyme (or Italian seasoning)
- Salt & pepper, to taste
Directions
- Pre-heat & prep
- Preheat your oven to ≈ 190 °C (≈ 375-400 °F) depending on crust choice. (Many recipes use 375 °F for biscuit-crust versions.
- Grease a 12-cup muffin tin with cooking spray or butter.
- Make the filling
- In a large skillet over medium heat, melt the butter. Add the chopped onion, celery and garlic; sauté until softened (≈ 3-4 minutes). (See method in a detailed version.
- Add the shredded/diced chicken, stir a minute.
- Sprinkle in the flour; stir to coat the vegetables + chicken and cook about a minute (this creates a roux to thicken the filling).
- Gradually pour in the chicken broth and milk/cream (if using) while stirring. Bring to a simmer and cook until the mixture thickens (≈ 2-5 minutes). (See thickening step.
- Add the frozen mixed vegetables, thyme, salt & pepper. Stir and let it heat through. Remove from heat and let the filling cool slightly while you prepare the crust.
- Prepare the crusts
- If you’re using puff pastry: Unfold the sheets, place on lightly floured surface, and cut into 12 squares (or e.g., 3×4 grid). Press each square gently into a muffin cup, working the dough up the sides so it forms a little “cup”.
- If you’re using biscuit dough: Flatten each biscuit with your hand to about 5½-inch diameter to press into muffin cup, creating a rim. (As described in the biscuit-based version.
- Optional: You can cook a “blind” crust for a few minutes if you worry about a soggy bottom, but many recipes skip this.
- Fill & top
- Spoon the prepared chicken-vegetable filling into each crust/cup—filling up to about ¾ full so as not to overflow during baking. (Tip: some recipes caution not to overfill.
- If using puff-pastry or if you want a top crust: Cut small rounds or squares of dough to cover each muffin cup, or fold over the edges of the crust to partially cover.
- Brush the top of each muffin with the beaten egg to get a golden, shiny finish.
- Bake
- Place the muffin tin in the preheated oven. Bake until the crust is golden brown and the filling is hot and bubbling—typically ≈ 15-25 minutes depending on oven and crust type. (E.g., biscuit version: 25-30 min at 375 °F.
- Remove from oven and allow to cool for about 2-5 minutes so the filling sets and you can remove them cleanly from the cups.
- Serve
- Serve warm. These go nicely with a side salad or steamed veggies.
- Leftovers: store in fridge (3–4 days) or freeze (up to a month) and reheat in the oven to crisp the crust. (Freezer-friendly tip from recipe.
Tips & Variations
- Crust options: Puff pastry gives a flaky, elegant crust; biscuit dough gives a quicker, thicker bread-type crust. Choose based on your time and preference.
- Vegetable mix-ups: Swap or add diced sweet potato, mushrooms, spinach, or green beans for variety. One version uses carrots, celery, peas.
- Flavor boosters: Add a teaspoon of garlic powder, a pinch of paprika, fresh chopped herbs like parsley or thyme.
- Thicker filling: If your filling seems too runny, you can add extra flour when making the roux, or stir in 1 Tbsp corn-starch dissolved in a little water to thicken. (Thickening tip from article.
- Make ahead / freeze: After baking and cooling, store in an airtight container; to reheat, bake at ~175 °C (≈350 °F) until warmed through and crust crisp.
- Make it smaller or larger: Use a mini-muffin tin for bite-sized ones (will change bake time) or jumbo muffin tin for a larger portion.
Estimated Nutrition & Serving
- One muffin (from this recipe, depending on size and crust) can provide around ≈ 250-300 calories, with protein ~10-15 g (depending on chicken amount) and a satisfying crust. See example values: ~245 cal per mini in one variant.
- Serves about 12. Adjust recipe up/down based on how many people you serve.