recipes / Dinner / Mini Chicken Pot Pies

Mini Chicken Pot Pies

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.
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Mini Chicken Pot Pies

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1 cup dice Onion
  • ½ cups Chicken Broth/Stock, Low Sodium
  • 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
  • ¾ cups Skim Milk
  • 2 individual Egg

Freezer Containers

Supplies

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

Directions

  1. In a pan, add 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 bowl, mix together baking mix, milk, and eggs.
  5. Spray muffin tin with non-stick cooking spray.
  6. Spoon 1 Tablespoon of crust mixture into each muffin cup.
  7. Top with 1/4 cup of the chicken mixture.
  8. Top each with 1 more Tablespoon of the crust mixture.
  9. Bake at 375 for 25-30 minutes.
  10. Allow to cool 5 minutes before removing from pan.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. In a pan, add 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 bowl, mix together baking mix, milk, and eggs.
  5. Spray muffin tin with non-stick cooking spray.
  6. Spoon 1 Tablespoon of crust mixture into each muffin cup.
  7. Top with 1/4 cup of the chicken mixture.
  8. Top each with 1 more Tablespoon of the crust mixture.
  9. Bake at 375 for 25-30 minutes.
  10. Allow to cool 5 minutes before removing from pan.
  11. Flash freeze.
  12. Once frozen, divide among gallon size freezer bags.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat in the microwave for 1 minute.

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