Easy Mini Chicken Pot Pies

20150126_185707We had a little snow yesterday. Nothing like what they had in New England. More like the bust of a snowstorm they had in New York City. The kids were disappointed with only a two-hour delay to the start of school. I’m proud of the schools for not closing for a 3/4 inch of snowfall.

I formulate my meal plans for the week by taking out a variety of meats and fish from the freezer on Saturday or Sunday. I then come up with ideas of what I am going to make and research recipes online. I use my own ideas to modify multiple recipes to suit my families taste. I attempt to make all of our meals lower in fat and calories. I also try to make enough to have leftovers for lunch the next day for myself or my wife.

This recipe is adapted from a recipe I found on BettyCrocker.com. The filling for this recipe can be made the night before and assembled with the baking mixture when you get home from work. You can have dinner on the table in less than an hour. The kids will get a kick out of having their own pot pie. Or if they are like my 15-year-old son they might have five or six.

To make this recipe easier you could also use a rotisserie chicken and modify the cooking time for the filling.



1 tbsp. olive oil

2-3 lbs. skinless boneless chicken pieces, cubed into 1/2 inch pieces. (For a faster alternative use a whole rotisserie chicken, skinned, meat taken off the bone and chopped.)

2 tsp. Italian seasonings

2 tsp. seasoning salt

1 tsp. onion powder

1/2 tsp. garlic powder

1 large onion finely chopped

1 cup low sodium chicken broth

1 bag approximately 2 cups mixed frozen vegetables

1/2 tsp. ground thyme

Salt and pepper to taste

2 cups shredded low-fat mild cheddar or cheddar jack cheese

Baking Mix:

1 cup Bisquick (TM) mix

1 cup low-fat milk

4 large eggs


Heat oven to 375°. Spray liberally 24 regular size muffin cups with cooking spray.

In a large non-stick pan, heat oil over medium high heat. Add diced chicken and next four ingredients.


Cook for 7 -10 minutes, stirring occasionally, until chicken is no longer pink.


Remove chicken from pan and drain on a plate lined with paper towels. Add chopped onion to pan and sauté for 5 minutes. Sprinkle onions with 1/2 tsp. salt.


Return chicken to pan and add chicken broth. Bring to boil, add frozen vegetables and stir. Lower heat and simmer until most of liquid is absorbed.


Remove pan from heat and allow to cool for five minutes, then stir in cheese.


While chicken mixtures cools. In a small bowl beat eggs and stir in milk. In large bowl add Bisquick then slowly whisk in milk/egg mixture.


Add 1 tbsp. of baking mixture to the bottom of each cup.


Top with 1/4 cup of chicken mixture.


Spoon 1 tbsp. of baking mixture onto chicken in each muffin cup.


Bake for 25 to 30 minutes or until toothpick inserted in center of pie comes out clean. Cool for 5 minutes before sliding a thin flexible knife around edges to loosen sides.


Remove pies to cooling rack and place top sides up. Cool 10 minutes before serving. Serve with low-fat chicken gravy.


Can freeze for up to 1 month.

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