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Mini Chicken Pot Pies - Ready to Eat Dinner

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1 cup dice Onion
  • 1/2 cups Chicken Broth/Stock, Low Sodium
  • 1 cup Peas and Carrots, Frozen
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Thyme, Dried
  • 1/4 cups Mozzarella Cheese, Shredded
  • 3/4 cups Pancake/Biscuit/Baking Mix
  • 3/4 cups Skim Milk
  • 2 individual Egg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pot pies
  • 216 Calories
  • 6g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 136mg Cholesterol
  • 435mg Sodium
  • 17g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a pan, add cooked chicken, onion and chicken broth, bring to a simmer.
  2. Add peas and carrots, salt, pepper and thyme.
  3. Once heated through, remove from heat and stir in cheese.
  4. Meanwhile, in a bowl, mix together baking mix, milk, and eggs.
  5. Spray muffin tin with non-stick cooking spray.
  6. Spoon 1 Tablespoon of crust mixture into each muffin cup.
  7. Top with 1/4 cup of the chicken mixture.
  8. Top each with 1 more Tablespoon of the crust mixture.
  9. Bake at 375 for 25-30 minutes.
  10. Allow to cool 5 minutes before removing from pan.

Freeze For Later Cooking Directions

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?

  1. In a pan, add cooked chicken, onion and chicken broth, bring to a simmer.
  2. Add peas and carrots, salt, pepper and thyme.
  3. Once heated through, remove from heat and stir in cheese.
  4. Meanwhile, in a bowl, mix together baking mix, milk, and eggs.
  5. Spray muffin tin with non-stick cooking spray.
  6. Spoon 1 Tablespoon of crust mixture into each muffin cup.
  7. Top with 1/4 cup of the chicken mixture.
  8. Top each with 1 more Tablespoon of the crust mixture.
  9. Bake at 375 for 25-30 minutes.
  10. Allow to cool 5 minutes before removing from pan.
  11. Flash freeze.
  12. Once frozen, divide among gallon size freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave for 1 minute.

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