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

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Mini Chicken Pot Pies - Whole 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 whole foods 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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. 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.

  2. 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.

    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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