Mini Chicken Pot Pies - Real Food Make Over- Lunch Version
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.
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
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 large pan, add coconut oil, cooked chicken, onion and chicken broth, bring to a simmer.
- 1505255 Upgrade to a paid membership 68854 to unlock all instructions 92294
- 6361300 Upgrade to a paid membership 53076 to unlock all instructions 93484
- 6351337 Upgrade to a paid membership 80193 to unlock all instructions 82607
- 2528529 Upgrade to a paid membership 97961 to unlock all instructions 38684
- 4988160 Upgrade to a paid membership 86596 to unlock all instructions 29296
- 2258045 Upgrade to a paid membership 95460 to unlock all instructions 25028
- 1663937 Upgrade to a paid membership 675 to unlock all instructions 91674
- 7755338 Upgrade to a paid membership 36246 to unlock all instructions 87756
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
- 525736 Upgrade to a paid membership 37569 to unlock all instructions 3776
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 large pan, add coconut oil, 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 large bowl, mix together pancake mix, milk and eggs.
- Grease muffin tins.
- 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
- 8 Servings
- Serving Size
- 2 pot pies Amount Per Serving
- Calories
- 155
- Total Fat
- 5g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 93mg
- Sodium
- 445mg
- Total Carbohydrates
- 13g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 15g
- WW Freestyle
- 2
6 Comments
Join the discussionQuestion (may sound dumb) what do you mean by “flash freeze”?
Not dumb at all! Here you go http://onceamonthmom.com/flash…
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.
I have these in the oven right now! The chicken mixture tastes delicious and they were really easy to make!
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.
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.