Mini, Healthy Chicken Pot "Pie"

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.7
  • Total Fat: 2.5 g
  • Cholesterol: 54.8 mg
  • Sodium: 268.2 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.1 g

View full nutritional breakdown of Mini, Healthy Chicken Pot "Pie" calories by ingredient
Submitted by:

Number of Servings: 12


    Chicken Mixture

    tablespoon vegetable oil

    lb boneless skinless chicken breasts, cut into bite-size pieces

    medium onion, chopped (1/2 cup)

    cup chicken broth

    cup frozen peas and carrots

    teaspoon salt

    teaspoon pepper

    teaspoon ground thyme

    cup shredded Cheddar cheese (4 oz)

    Baking Mixture

    cup Original Bisquick® mix

    cup milk



1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user BCMAPBJ.

Rate This Recipe