Mini Chicken Pot Pies

Let's Cook

Ingredients

6 servings

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Cooking Sprays
  • Muffin Tins

Directions

In a large 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 large 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 large 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 large 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

  • Serving Size = 2 ‘cups’. Calories – 193
  • Total Fat – 5.8 g
  • Total Carbohydrates – 6.6 g
  • Protein – 27.4 g. Dietary Fiber: 1.1 WW Plus Points: 5

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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