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–+ servings
Chicken pot pie in tin with white background
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Mini Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Carrot, Carrots, Cheddar Cheese, Chicken, Chicken Pot Pie, Green Peas, Onion, Onions, Pancake Mix, Pie, Pie Crust, Thyme
Cooking Method Oven, Stovetop
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 181kcal
Author Recipe adapted from: Betty Crocker

Equipment

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

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

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

Calories: 181kcal | Carbohydrates: 13g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 382mg | Potassium: 207mg | Fiber: 3g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 22mg | Calcium: 183mg | Iron: 1mg