Muffin Pan Pasties: Chicken Filling Portions

Chicken pot pie is a classic comfort food that can be made in a variety of sizes, from full-size portions to individual servings baked in a muffin pan. When making chicken pot pie in a muffin pan, it is important to ensure that the filling is the right thickness and that the muffin cups are filled to the appropriate level to achieve the desired shape. The filling for a chicken pot pie typically includes cooked chicken, vegetables, and a thickening agent such as flour or cornstarch, and can be made from scratch or using canned cream of chicken soup. The pie crust can also be made from scratch or store-bought, with options including pie crust, puff pastry, and biscuits.

How much chicken filling for a 2-bite snack

If you're looking to make a 2-bite snack using a muffin pan, the amount of chicken filling you'll need will depend on the size of your muffin pan and the desired proportion of filling to pastry.

For a standard muffin pan, which makes 12 regular-sized muffins, a typical muffin recipe yields about 3–4.5 cups of batter. This amounts to approximately 1/3 to 1/2 cup of batter per muffin. However, if you're aiming for a daintier 2-bite snack, you'll want to use less filling. A good rule of thumb is to fill each muffin cup about two-thirds full, which will give you nicely domed tops. This would translate to roughly 1/3 cup of filling per muffin for a standard muffin pan.

If you're using a jumbo muffin pan, which typically yields 6 oversized muffins, you'll need more filling per muffin. Each cup in a jumbo pan is about 2.5 times the size of a basic muffin cup. So, for a 2-bite snack, you'd want to fill each cup about two-thirds full, which would be approximately 1/2 cup of filling per muffin.

When it comes to chicken pot pie filling specifically, a recipe for 12 mini pies yields about 2 tablespoons of filling per pie. This amount ensures a generous filling that domes slightly on top. Adjustments can be made based on personal preference and the desired filling-to-pastry ratio.

In summary, for a 2-bite snack using a standard muffin pan, aim for around 1/3 cup of chicken filling per muffin. For a jumbo muffin pan, use approximately 1/2 cup of filling per muffin. Keep in mind that these are estimates, and you can always adjust the amounts based on your taste and preferences.

Chicken pot pie filling from scratch

Chicken pot pie is a delicious, hearty meal that can be made from scratch. Here's a step-by-step guide to making a chicken pot pie filling that will impress your family and friends!

Ingredients:

• Chicken: You can use boneless, skinless chicken breasts or a whole raw chicken. If using breasts, cut them into cubes.
• Vegetables: The classic combination includes peas, carrots, onions, and celery. You can also add potatoes, corn, green beans, or mushrooms for extra flavour and texture.
• Butter and Flour: These form the base of your roux, which will thicken the filling.
• Seasonings: Salt, pepper, and celery seed are essential. You can also add thyme, rosemary, or parsley for a more herby flavour.
• Broth and Milk: Chicken broth and milk create a smooth and decadent consistency for your filling.
• Pie Crusts: You'll need two unbaked pie crusts. You can make them from scratch or use store-bought options.

Instructions:

• Cook the Chicken: If using a whole chicken, simmer it with water and vegetables until the meat is cooked. Strip the meat from the bones and set it aside. Return the bones to the pot to make a rich chicken stock.
• Make the Pie Crust: If making your own, combine flour and salt in a food processor. Add chilled butter cubes and pulse until the mixture resembles coarse cornmeal. Slowly add ice water until the dough comes together. Chill the dough in the fridge while you prepare the filling.
• Prepare the Filling: In a saucepan, melt butter over medium heat. Add onions and cook until translucent. Stir in flour and seasonings. Slowly add chicken broth and milk, stirring constantly. Simmer the mixture until it thickens.
• Assemble the Pie: Place the chicken-vegetable mixture in the bottom pie crust. Pour the hot liquid mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow steam to escape.
• Bake the Pie: Place the pie in the oven and bake at 425 degrees Fahrenheit until the pastry is golden brown and the filling is bubbling. This should take around 30-35 minutes.
• Cool and Serve: Let the pie cool for at least 10 minutes before serving. Pot pies are best served fresh, as the pastry crust is at its crispiest and flakiest. However, leftovers can be reheated, although the crust will be softer.

Tips and Variations:

• You can make mini chicken pot pies by using a muffin tin and store-bought pie dough, puff pastry, or biscuit dough. Simply press the dough into the muffin tins, fill with the chicken mixture, and bake until golden.
• If you're short on time, you can use a rotisserie chicken instead of cooking the chicken from scratch.
• Feel free to customise the vegetables according to your preference. Frozen vegetables can also be used, just add them to the cream sauce before combining with the chicken.
• To make your pot pie extra creamy, you can add some heavy cream or whole milk to the filling.

How to make a top crust

Now for the top crust!

If you're using ready-made frozen pie crust, remove it from the freezer and let it defrost on the counter for at least an hour. If you're making your own pie crust, make it first.

Roll out the dough on a lightly floured surface to about 1/4 inch thick. If you're using ready-made pie crust, roll it out thinner than it already is. Most store-bought pie crusts are too thick for a mini pie.

Use a cutter, a glass, or a bowl with at least a 4.25-inch opening to cut out circles from the dough. You can also use a biscuit cutter or the top of a large mug.

Gently transfer the dough rounds to the muffin pan and press them in. If the dough tears, simply patch it with a scrap of dough. Pull any scraps together, add more dough, and continue until all the muffin tin wells have a crust.

If you want to make a full top crust, cut out circles the size of the top of the muffin pan wells. Divide the filling evenly among the crusts, using about two tablespoons of filling per pie. Top with the full crust, gently pressing it to the bottom crust. Score gently with a fork to seal.

If you'd like to make a more decorative top crust, use the remaining dough to cut out shapes with small cookie cutters. You can cut out any shapes you like, such as leaves, hearts, or stars. Place the shapes on top of the filling.

Use a knife with a sharp point to cut several slits in the top crust. This will allow steam to escape during baking.

Bake the pies at 350°F for 25-30 minutes, or until the crust is golden brown.

Let the pies cool in the pan for at least 15 minutes before removing them. The pie crust will be delicate when it comes straight out of the oven, so it needs to rest before you remove it.

How to make a full batch of chicken filling

Ingredients

• 1 pound skinless, boneless chicken breast halves, cubed
• 3/4 cup chopped carrots
• 3/4 cup chopped potato
• 3/4 cup fresh green beans, cut into 1 or 2-inch pieces
• 1/3 cup chopped onion
• 1/2 cup fresh or frozen corn
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• Other spices to taste (garlic, celery seed, etc.)
• 2 cups of chicken broth
• 1 tablespoon of cornstarch
• 1 teaspoon of water

Method

• In a saucepan, combine the chicken, carrots, potatoes, and green beans. Add enough chicken broth to cover and bring to a boil. Cook for 15 minutes.
• Remove from the heat, drain the vegetables and chicken, reserving the chicken broth. Stir in the corn and set aside.
• In the same saucepan over medium heat, cook the onions in butter until soft and translucent.
• Stir in the flour, salt, pepper, and any other spices of your choice.
• Slowly stir in 1 3/4 cups of the reserved chicken broth and 1 cup of milk. Simmer over medium-low heat until thickened.
• Remove from the heat and set aside.
• In a small bowl, mix the cornstarch and water to create a slurry. This will help thicken the filling and ensure it is not too runny.
• Combine the chicken and vegetable mixture with the sauce. Stir in the cornstarch slurry until the filling reaches the desired consistency. If it seems too dry, slowly add more broth or milk, one tablespoon at a time.
• Taste the filling and adjust the seasoning if needed. Add salt and pepper to enhance the flavour.
• Your chicken filling is now ready to be used in your muffin pan-size pasties!

How to make a gluten-free version

The good news is that it's absolutely possible to make a gluten-free version of a muffin pan-sized pasty. The key to a successful gluten-free pasty is in the pastry dough and ensuring the right consistency for your filling.

Gluten-Free Pastry Dough

There are a few options for gluten-free pastry dough. You can make your own from scratch or use a store-bought option. Here's a quick run-through of both methods:

Making Your Own Gluten-Free Pastry Dough

To make your own gluten-free pastry dough, you'll need the following ingredients:

• Gluten-free flour blend (e.g., Cup4Cup, King Arthur Measure for Measure Flour)
• Cold butter (unsalted or salted)
• Ice water or milk
• Xanthan gum (if your flour blend doesn't already contain it)
• Sugar (optional)
• Salt

The full recipe and method can be found in the sources, but here's a quick overview:

• Place the gluten-free flour, chopped butter, and (optional) sugar into a food processor and pulse until the butter is pea-sized.
• If the butter feels too warm, place the mixture in the fridge for 30 minutes before proceeding.
• Add ice-cold water or milk, one tablespoon at a time, to the food processor while it's running, until the dough comes together and forms a ball.
• Take the dough out of the food processor and roll it out immediately between two pieces of parchment paper.
• Place the dough into a pie/tart pan and put it in the fridge or freezer for an hour.
• About 45 minutes in, set your oven to 425°F.
• Depending on your recipe, you may want to parbake the dough. To do this, take the crust from the freezer, lay a piece of parchment paper or wax paper on top, and use pie weights (or beans/beads) to weigh it down. Bake for around 20 minutes, until the crust is a nice golden color.

Using Store-Bought Gluten-Free Pastry Dough

If you'd prefer to use a store-bought option, there are a few gluten-free pie crusts and puff pastry sheets available. Here are some tips and recommendations:

• Wholly Gluten-Free ready-made pie crusts: These crusts are pliable and easy to roll out, baking up golden brown, delicate, and flaky. They can be found at natural food markets, including Sprouts Farmer Market.
• Gluten-Free Puff Pastry: You can also make your own gluten-free puff pastry using a recipe like this one. It's a bit more involved but will give you a flaky, buttery, and tender pastry that puffs up beautifully in the oven.

Filling Consistency

Whether you make your own pastry dough or use a store-bought option, it's important to ensure that your filling has the right consistency, especially if you're making a chicken pot pie-style pasty. You don't want the filling to be too runny, as it will make the crust soggy. Here are some tips:

• Thicken your filling with a flour or cornstarch slurry. Add more than you think you need, as gluten-free flour doesn't have the same thickening power as wheat flour.
• Taste your filling before adding it to the crust. If it's a little bland, add a couple of pinches of salt and pepper, to taste.

Now you have all the information you need to make delicious gluten-free muffin pan-sized pasties!

Frequently asked questions