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Mini Chicken Pot Pies Ready to Eat Dinner

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Mini Chicken Pot Pies Ready to Eat Dinner

Abbi
The Cook
6 Servings
11 Ingredients
25 Comments
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.
6 Servings
11 Ingredients
25 Comments

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1 cup dice Onion
  • ½ cups Chicken Broth/Stock, Low Sodium
  • 1 cup Peas and Carrots, Frozen
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Thyme, Dried
  • ¼ cups Mozzarella Cheese, Shredded
  • ¾ cups Pancake/Biscuit/Baking Mix
  • ¾ cups Skim Milk
  • 2 individual Egg

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 pot pies
Amount Per Serving
Calories
220
Total Fat
5g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
125mg
Sodium
470mg
Total Carbohydrates
18g
Fiber
1g
Sugar
4g
Protein
25g
WW Freestyle
3
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
1 Veg
3 Lean Meat

25 Comments

Join the discussion
  1. 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?

    1. 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!

      1. 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.

        1. 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.

  2. 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.

  3. 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.

    1. 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. 🙂

  4. 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?

  5. 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!

  6. 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

  7. 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?

    1. 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!

  8. Has anyone calculated the WW SmartPoints formthese under the new Freedom Plan? I’m going to be starting back up next week, and would like to prep some meals prior to my start date so I can jump in. 😁

    1. Hi Amy! We are aware of the recent changes to Weight Watchers, and are currently in the process of updating our recipes to reflect those changes.If you have a question about whether the SmartPoints have been updated on a specific recipe, I can connect you with our Registered Dietitian who will be able to provide you with that information if you email us at info@onceamonthmeals.com. We appreciate your patience as we work to make these updates for you!

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