There are a million things I love about summer, but I must admit the one thing I miss about the winter during these hot months is the comfort food! Now don’t get me wrong, grilling every weekend isn’t bad, but I mean, come on, there’s a reason it’s called COMFORT food! So I thought I could still keep the comfort in a summer dish by just making it a smaller portion! Thereby giving you, the pot pie muffin!

I use chicken for this recipe, but whatever protein you choose, can work! For convenience, I use chicken that I cooked in the Crockpot earlier in the week. I first dry brine 4 or 5 chicken breasts (depending on their size) 24 hours before cooking. Dry brining is so easy, a liberal salting and peppering of the chicken, and letting it sit overnight to let the flavors really sink in. The next morning I cook the chicken in the Crockpot on low for 6-7 hours. You will know it is ready when its falling apart. The best part about this is you only need one breast for the pot pie and you have all this leftover meat for other meals or lunches!

Once the meat is cooled I like to cut it into very small cubes. You can shred it if you like but I like the chunkiness of the cube. Preheat your oven to 425 degrees and start chopping your veggies. Once they are chopped you will add some olive oil to a pan over medium heat. Add the carrot, celery and onion. When they are softened, you will sprinkle some flour over them, stir, and add your heavy cream and broth slowly while stirring. As the sauce thickens, you will drain one can of corn and add and then add your frozen peas. Keep mixing together until you have a wonderful gravy consistency. Turn off your heat and let sit, covered.

While that gravy is sitting and thickening up, take your muffin tin and get your pre-made crusts (that have been brought to room temp) and lay it lightly over the muffin circles. Using a paring knife, I cut the pie shapes out of both crusts, setting aside one set for the top and the other for the inside crust. Place the inside crust into the pan while gently pulling the sides up. I take about a half cup of the filling and pour it in to all the pies. Once filled, place the remaining pie crusts to the tops, lightly pinching the edges together. Before placing in the oven, make a small vent in the tops with the paring knife. These little guys will cook for about 40 minutes, and will be nice and golden when done!

There will be plenty of filling leftover, DON’T TOSS IT! Store in container for up to 7 days..I have something super amazing to share next week!


1 chicken breast, cooked and cubed

1 celery stalk, finely chopped

1 large carrot, finely chopped

1 yellow onion, finely chopped

1 can whole kernel corn, drained

1 package frozen peas

2 tablespoons of all purpose flour

1/2 cup heavy cream

1 14.5 oz can chicken broth

1 package of 2 pre-made pie crust

salt and pepper to taste