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Mini Chicken Pot Pies

Comforting chicken pot pie in mini sized form.  Baking individual servings in muffin cups makes these pot pies easy to freeze ahead and reheat for a quick lunch or dinner.

Mini Chicken Pot Pies


Abbi @ onceamonthmeals.com, adapted from Handle the Heat



In a large pan, add 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 baking mix, milk, and eggs. Spray muffin tin with non-stick cooking spray. 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:

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: 6

Nutritional Information: Serving Size = 2 ‘cups’. Calories – 193, Total Fat – 5.8 g, Total Carbohydrates – 6.6 g, Protein – 27.4 g.  Dietary Fiber:  1.1  WW Plus Points: 5

**conversion chart image provided by Erik Spiekermann

25 Responses to “Mini Chicken Pot Pies”

  1. Shirlene says:

    These look so yummy. I think I will give these a try very soon. Thanks for sharing:-)

  2. Valerie says:

    So just to clarify, I can use a homemade baking mix recipe (such as the one you linked to here) in place of commercial, yes?

    • abbi says:

      Yes, it should work just fine. I personally used the commercial Bisquick Heart Smart variety when I made this but a homemade baking mix should work the same!

  3. The New Mrs. K says:

    This is exactly what I’ve been looking for! Cant wait to make this weekend! More low WW point meals please!

  4. Lisa says:

    Is there anyway these can be made glut ten free?

  5. zingor1066 says:

    What size muffin pan did you make this in? I used a regular one and it was way too small to hold 1/4 cup of the mix.

    • abbi says:

      I used a regular muffin pan that holds 12 cups

      • zingor1066 says:

        I’m sorry, I just want to clarify. Are you saying that each hole in the muffin pan that was used can be filled with an 8oz. cup of batter? That would be a King-Sized muffin pan. A standard muffin pan holds 1/4 to 1/3 cup of batter, which would certainly explain my mess. :) I might try again this weekend with the larger pan. Because they were really tasty and made it easy to send a hot meal for lunch now that the weather is getting cold.

        • abbi says:

          I used a standard muffin pan and filled the cups entirely. A larger pan could certainly be used but they may need to cook slightly longer.

  6. Lisa says:

    I made these tonight and they are really good. I used a whole wheat baking mix and it turned out fine. A double batch made 18 in my Pampered Chef muffin pans. I had filling left over that would have made another 6 but I ran out of batter. Not a big problem, I’ll make a bit more batter next time.

  7. Aimee says:

    I made these the other day with GF baking mix and the cheese I had on hand. They were delicious! The kids ate them for a snack after school and wanted more. I’m making it today again for dinner.

    • Aimee says:

      Forgot to mention that I ran out of batter before I had all the tins filled up. I think my tablespoon was a little too full. :-)

  8. RLR says:

    How do you think this recipe would come out with soy milk and no cheese? Would the flavor or texture of the recipe suffer without the dairy?

  9. Miranda Lansberry says:

    These are in the oven right now! I’m so excited!!

  10. Lisa says:

    Mine are in the oven now…

  11. Heidi Croft says:

    I added a can of low sodium cream of chicken soup to the meat mixture. It made them a lot less dry and more like a tradition pot pie. Super yummy!

  12. Katharine in Brussels says:

    This was excellent. I made it vegetarian with TVP and ground flax seeds instead of eggs. Surprisingly, my picky toddler ate the TVP mixture alone while we were waiting for the mini pot pies to bake. I liked the pot pies but she… anyway, I will certainly be making this again. To make the TVP more tasty I added bouillon and dashes of Worcestershire and soy sauces. We had no mozzarella at home but had some Gruyère which I added, but the TVP was delicious too without it. Like Aimee I ran out of batter and mixed a smaller batch for the last few tops. Thank you so much! Heidi, I think you have a great idea on adding a cream soup to the mix, I will try that

  13. Ada says:

    Would you change the amount of milk is using whole milk?

  14. Candi says:

    I’ve made these a few times and they’re delicious! My very picky fiance gets excited when I make them so that’s says a lot!

    Has anyone made them a night or two before and if so are they still yummy after heating? I don’t want to freeze then just trying to meal plan and make on a Sunday for maybe a Tuesday dinner…thoughts?

    • Katie says:

      Hi Candi! I would say that they should be good for 2-3 days in the fridge before they get too soggy. If you try it, let me know how they turn out!

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