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Mini Chicken Pot Pies - Real Food Make Over- Lunch Version

<p>We made over our popular mini chicken pot pies from our diet menu to fit a real food lifestyle. Perfect for summer picnics and school lunchboxes.</p>
8 Servings Recipe By

Ingredients

  • 1 teaspoon melt Coconut Oil
  • 2 cups cook and dice Chicken, Boneless Breasts
  • 1 cup dice Onion
  • 1/2 cups Chicken Broth/Stock
  • 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, Whole Wheat
  • 3/4 cups Milk
  • 2 individual Egg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pot pies
  • 155 Calories
  • 5g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 93mg Cholesterol
  • 445mg Sodium
  • 13g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 15g 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 large pan, add coconut oil, 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 large bowl, mix together pancake mix, milk and eggs.
  5. Grease muffin tins.
  6. 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.
  7. Bake at 375 for 25-30 minutes.
  8. 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 large pan, add coconut oil, 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 large bowl, mix together pancake mix, milk and eggs.
  5. Grease muffin tins.
  6. 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.
  7. Bake at 375 for 25-30 minutes.
  8. Flash freeze.
  9. Once frozen, divide among gallon size freezer bags, label and freeze.

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 1-2 minutes.

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