Mini Chicken Pot Pies

Let's Cook

Ingredients

6 servings

Freezer Containers

Supplies

Directions

In a pan, add 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 bowl, mix together baking mix, milk, and eggs. Spray muffin tin with non-stick cooking spray. 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.

Freezing Directions

In a pan, add 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 bowl, mix together baking mix, milk, and eggs. Spray muffin tin with non-stick cooking spray. 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. Flash freeze. Once frozen, divide among gallon size freezer bags.

Serving Day Directions

Reheat in the microwave for 1 minute.

Nutritional Information

1 serving = 2 pot pies
  • 218 Calories
  • 6g Fat
  • 2g Sat Fat
  • 120mg Cholesterol
  • 520mg Sodium
  • 133mg Potassium
  • 18g Carbs
  • 2g Fiber
  • 3g Sugar
  • 24g Protein
  • 6 WW+ Points
  • 4 WW Smart Points

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About This Recipe

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.

Meet The Cook

An avid runner and dog lover, Abbi uses freezer cooking to help her eat healthy even when busy with other commitments.

Published:

OAMM Cook Abbi

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