In our hectic lives, it’s often a challenge to whip up meals that are both nutritious and time-efficient. This is where the Mini Chicken Pot Pies step in, providing a delightful reprieve. Crafted in a muffin tin, these pot pies are not just flavorful but are also incredibly convenient and enjoyable to eat. Their size and portability mean they can be your next lunch or even a quick breakfast!
A fond memory I have about these pot pies is from a particular evening when time was running short, and dinner seemed like a challenge. With some leftover chicken and vegetables, I stumbled upon this recipe. It wasn’t long before my family was asking for seconds. What I cherish about this recipe is its adaptability; you can easily interchange the veggies or meat as per availability.
Easy Mini Chicken Pot Pies Recipe:
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
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- 1 pre-made pie crust (I used Pillsbury)
- 1 can Healthy Request Cream of Chicken soup
- 1/2 cup skim milk
Ingredients
- 1 pre-made pie crust (I used Pillsbury)
- 1 can Healthy Request Cream of Chicken soup
- 1/2 cup skim milk
- 2 cooked boneless, skinless chicken breasts, shredded
- 1 cup vegetables of your choice
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
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Preheat oven to 400 degrees F.
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Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.
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Add the cream of chicken soup and milk to a medium saucepan. Add the garlic powder, salt and pepper. Stir together, then add the chicken and vegetables.
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Fill six (4 ounce) ramekins with the pot pie mixture, then top each one with a pie crust. Use a fork to press the edges of the dough onto the ramekin.
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Bake for 15 minutes, or until the crust is golden brown.
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
abbasi
