Mini Chicken Pot Pie

Mini Chicken Pot Pie

Recipe adapted from: Betty Crocker

Ingredients 

  • Cooking Spray
  • 1 Tablespoon Vegetable Oil
  • 2 cans Chicken Drained
  • 1 Onion Medium, chopped
  • ½ cup Water Or broth (chicken or vegetable)
  • 1 can Peas Drained and rinsed
  • 1 can Carrots Drained and rinsed
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Thyme Dried
  • 1 cup Cheddar Cheese Shredded
  • ½ cup Pancake Mix
  • ½ cup Water
  • 1 Egg

Equipment

  • Oven
  • Stovetop
  • Muffin Tin 12-Cup
  • Medium Skillet
  • Mixing Bowl

Instructions

  • Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray.
  • In a medium skillet, heat oil over medium heat. Heat chicken, then add onions and water or broth. Add peas, carrots, salt, pepper, and thyme.
  • Heat until hot and liquid is absorbed. Cool 5 minutes then stir in cheese.
  • In a medium bowl, stir pancake mix with water and egg until blended.
  • Spoon 1 Tablespoon pancake mixture into each muffin cup. Top with ¼ cup chicken mixture. Cover with 1 Tablespoon pancake mixture onto chicken mixture.
  • Bake 25-30 minutes, until tester inserted in center comes out clean. Cool 5 minutes.
  • With a thin knife, loosen the sides of the pies from the tin. Remove from the tin and cool 10 minutes longer.

Notes

  • This will leave leftover pancake mix. To make pancakes with remainder, use ¾ cups of water.

Nutrition

Nutrition Facts
Mini Chicken Pot Pie
Amount per Serving
Calories
 
181
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
55
mg
18
%
Sodium
 
382
mg
17
%
Potassium
 
207
mg
6
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
688
IU
14
%
Vitamin C
 
22
mg
27
%
Calcium
 
183
mg
18
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Cheddar Cheese, Chicken, Chicken Pot Pie, Green Peas, Onion, Onions, Pancake Mix, Pie, Pie Crust, Thyme