Recipes / Lunch

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

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

Kim
The Cook
8 Servings
12 Ingredients
6 Comments

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.

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8 Servings
12 Ingredients
6 Comments

Ingredients

  • 1 teaspoon melt Coconut Oil
  • 2 cups cook and dice Chicken, Boneless Breasts
  • 1 cup dice Onion
  • ½ cups Chicken Broth/Stock
  • 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, Whole Wheat
  • ¾ cups Milk
  • 2 individual Egg

Containers

Supplies

  • Labels

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?

  1. In a large pan, add coconut oil, cooked chicken, onion and chicken broth, bring to a simmer.
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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.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

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.

Categories

traditional, fall, winter, spring, summer, all-in-one-meal, fish-free, shellfish-free, real-food

Categories

traditional, fall, winter, spring, summer, all-in-one-meal, fish-free, shellfish-free, real-food

6 Comments

Join the discussion

  2. Just made this with Bob’d Red Mill Gluten Free Pancake Mix and Buttermilk. Did find I had to make an extra batch of the pancake mix to top them all. I also was able to fit it all in a 12 cup jumbo muffin/cupcake pan. I’ll let you know how it comes out! Xo.

    Reply

  4. Do you HAVE to thaw before microwaving or reheating in the oven? I’m looking for recipes that I can grab and throw in the microwave for a minute when I only have a minute for lunch.

    Reply

    1. Robin, I may have answered you question in a different place as well, but yes, these can be microwaved from frozen (try 50% power or using your microwave preset for frozen entrees for best results). Also, if you are packing these in a lunch box in the morning or the night befoe, they should thaw by the time lunch rolls around.

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