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Mini Chicken Pot Pies – Whole Foods Makeover!

Have you ever come across a recipe (here or elsewhere) and started drooling, pinned it, then later discover….it isn’t quite whole foods approved. Not to worry! Many recipes can be returned to their whole state pretty easily. For example, when I saw Abbi’s picture of her Mini Chicken Pot Pies, I desperately wanted to make them. What is more drool worthy than mini versions of your favorite dishes? But I didn’t want to use store-bought products or low fat dairy. So I whipped them up with homemade chicken broth, homemade pancake mix, and whole milk. The key is to keep your freezer and pantry stocked with these homemade staples so that you can still pull this meal together as quickly as someone who grabs the canned stuff. Best wishes making over your most drooled over recipes!

Mini Chicken Pot Pies – Whole Foods Makeover!

Author/Source:

Kim @ onceamonthmeals.com, adapted from Abbi’s recipe

Ingredients:

Directions:

In a large pan, add coconut oil, cooked chicken, onion and chicken broth, bring to a simmer. Add peas and carrots, salt, pepper and thyme. Once heated through, remove from heat and stir in cheese. Meanwhile, in a large bowl, mix together pancake mix, milk and eggs. Grease muffin tin. Spoon 1 Tablespoon of crust mixture into each muffin cup. Top with 1/4 cup of the chicken mixture. Top each with 1 more Tablespoon of the crust mixture. Bake at 375 for 25-30 minutes. Allow to cool 5 minutes before removing from pan.

Freezing Directions:

Prepare as directed above. Remove from pan. Flash freeze. Once frozen, divide among gallon size freezer bags. TO SERVE: Thaw and reheat in the microwave or bake, covered at 350 for 20-30 minutes until heated through.

Servings: 16 mini pies (about 8 servings)

 

**conversion chart image provided by Erik Spiekermann

5 Responses to “Mini Chicken Pot Pies – Whole Foods Makeover!”

  1. Robin Snider says:

    Question (may sound dumb) what do you mean by “flash freeze”?

  2. Just made this with Bob’d Red Mill Gluten Free Pancake Mix and Buttermilk. Did find I had to make an extra batch of the pancake mix to top them all. I also was able to fit it all in a 12 cup jumbo muffin/cupcake pan. I’ll let you know how it comes out! Xo.

  3. Lisa Kroeker says:

    I have these in the oven right now! The chicken mixture tastes delicious and they were really easy to make!

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