Easy-Peesy Chicken Pot Pies

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 1.1 g
  • Cholesterol: 12.3 mg
  • Sodium: 332.1 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.2 g

View full nutritional breakdown of Easy-Peesy Chicken Pot Pies calories by ingredient
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This is a very lazy way of making pot pies but you can also just do the same thing in a pie pan. This is a very lazy way of making pot pies but you can also just do the same thing in a pie pan.
Number of Servings: 12


    Topping and bottom:
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/4 teaspoon salt
    1 cup nonfat milk
    1 tblspn butter (Country Crock with Calcium is the only one I use)
    1 skinless, boneless chicken breast chopped
    1/2 cup frozen peas
    1/4 chopped onion
    1/4 cup bread crumbs
    1 cup chicken broth (can just reserve from cooking chicken)


There are a few ways to do this, but basically I recommend putting the chicken breast into a small frying pan with 1 cup of water and 1 tsp chicken base, when done cooking reserve about a cup of the juices for the pie filling.

Grease a muffin pan - large muffins, preheat oven at 375 degrees F.

Mix together the flour, baking powder, and salt, cut in butter and stirring add in milk until completely mixed. Set aside, but stir again before use.

In another bowl combine chopped chicken breast, frozen peas, chopped onions, and bread crumbs, slowly add in approximately one cup of reserved liquids or 1 cup of broth. Do not use all at once, just until mixture is damp, then add more if needed before adding to the biscuit mixture.

Using small kitchen spoon fill muffin sections almost 1/2 full, pressing done in the middles to create a "hole". Fill each hole to the top with the filling, making sure filling is wet but not dripping. The remaining biscuit mix can be rolled out and used as fancy top coverings or can just be dropped by spoonfuls on the top of the mixture. Make sure you tap down the sides to the mixture from the bottom or your filling will be all over the oven afterwards.

Cook for about 25 minutes.

Serving Size: 12 muffin like pot pies

Number of Servings: 12

Recipe submitted by SparkPeople user JESCHAINKS.

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