Mini Chicken Pot Pies - Ready to Eat Dinner
6
Servings
11
Ingredients
27
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
27
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 Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a pan, add cooked chicken, onion and chicken broth, bring to a simmer.
- 5455161 Upgrade to a paid membership 20826 to unlock all instructions 63398
- 8075561 Upgrade to a paid membership 68369 to unlock all instructions 2596
- 9678656 Upgrade to a paid membership 46355 to unlock all instructions 81229
- 3397911 Upgrade to a paid membership 33450 to unlock all instructions 92526
- 6370131 Upgrade to a paid membership 79816 to unlock all instructions 50844
- 7244456 Upgrade to a paid membership 25585 to unlock all instructions 24859
- 637413 Upgrade to a paid membership 69123 to unlock all instructions 29303
- 8797809 Upgrade to a paid membership 93786 to unlock all instructions 27435
- 7935616 Upgrade to a paid membership 80762 to unlock all instructions 22513
- 139584 Upgrade to a paid membership 99187 to unlock all instructions 33206
- 2849084 Upgrade to a paid membership 22206 to unlock all instructions 58924
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 1948793 Upgrade to a paid membership 7857 to unlock all instructions 91568
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a 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 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.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 pot pies Amount Per Serving
- Calories
- 216
- Total Fat
- 6g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 136mg
- Sodium
- 435mg
- Total Carbohydrates
- 17g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 25g
- WW Freestyle
- 2
27 Comments
Join the discussionThese look so yummy. I think I will give these a try very soon. Thanks for sharing:-)
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?
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!
This is exactly what I’ve been looking for! Cant wait to make this weekend! More low WW point meals please!
Is there anyway these can be made glut ten free?
Lisa I’m sure you could try them out with GF Bisquick.
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.
I used a regular muffin pan that holds 12 cups
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.
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.
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.
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.
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. 🙂
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?
I think that combination would likely work fine. Let us know how it turns out!
These are in the oven right now! I’m so excited!!
Mine are in the oven now…
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!
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
Would you change the amount of milk is using whole milk?
I wouldn’t.
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?
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!
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. ?
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!
The ingredients call for cheese, but the recipe doesn’t say when to put the cheese in?
I also added a can of cream of mushroom! And added the bisquick directly with the chicken and mushroom mixture so it was like a pot-pie muffin!
Hi Stephanie! Thanks for sharing your adaption with us! That sounds great! The cheese is added in step 3 – after it’s removed from the heat. Thanks for checking!