Muffin Tin Mini Chicken Pot Pies Recipe
Simple, delicious and portion-controlled, these mini chicken pot pies are a family favorite quick + easy supper, or snack.
Servings: 10
Ingredients
- 1-1/2 cups chopped cooked chicken
- 1 can (10.75 ounces) 98% fat-free cream of chicken soup
- 1-1/2 cups frozen mixed vegetables, thawed
- 1/2 teaspoon dried thyme (optional)
- All-purpose flour (for rolling out the biscuits)
- 1 package (12 ounces) refrigerated biscuits (10 biscuits)
- 1/2 cup reduced-fat shredded cheese
Instructions
- Heat the oven to 350F degrees. Spray 10 cups of a standard (2-1/2-inch) 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, stir together the chicken, soup, vegetables and thyme (if using).
- Sprinkle a little flour on a work surface. Pat the biscuits to flatten.
- Press the flattened biscuits into the bottoms and up the sides of the muffin-pan cups.
- Divide the chicken-vegetable mixture evenly among the biscuit-lined muffin cups. Lightly press the chicken mixture down so it's level. Sprinkle each cup with about 2 teaspoons cheese.
- Bake for 20 - 25 minutes, or until the biscuits are golden brown and the cheese is melted.
- Remove from the oven and let the mini chicken pot pies cool in the pan set on a wire rack for about 5 minutes.
- Carefully remove the pies from the pan and enjoy.
Notes
Serving size: 1 mini chicken pot pie
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Cooking Notes: I used 98% fat-free cream of mushroom soup and reduced-fat cheese to shave a few calories from this already relatively light + healthy recipe. Be sure to get the refrigerated biscuits with 10 per package (not 8) because they are smaller and have about 50 to 70 fewer calories each.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Cooking Notes: I used 98% fat-free cream of mushroom soup and reduced-fat cheese to shave a few calories from this already relatively light + healthy recipe. Be sure to get the refrigerated biscuits with 10 per package (not 8) because they are smaller and have about 50 to 70 fewer calories each.
Nutrition
Serving: 1mini chicken pot pie | Calories: 187kcal | Carbohydrates: 25.2g | Protein: 11.6g | Fat: 4.3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 589mg | Potassium: 331mg | Fiber: 2.1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg