I’m completely hooked on these, and they are perfect for on-the-go
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:
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
Course: Main Course
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
- Preheat oven to 400 degrees F.
- Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.
- 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.
- 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.
- 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.)
