Ingredients
- Cooking Spray
- 1 Tablespoon Vegetable Oil
- 2 cans Chicken Drained
- 1 Onion Medium, chopped
- ½ cup Water Or broth (chicken or vegetable)
- 1 can Peas Drained and rinsed
- 1 can Carrots Drained and rinsed
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Thyme Dried
- 1 cup Cheddar Cheese Shredded
- ½ cup Pancake Mix
- ½ cup Water
- 1 Egg
Equipment
- Oven
- Stovetop
- Muffin Tin 12-Cup
- Medium Skillet
- Mixing Bowl
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray.
- In a medium skillet, heat oil over medium heat. Heat chicken, then add onions and water or broth. Add peas, carrots, salt, pepper, and thyme.
- Heat until hot and liquid is absorbed. Cool 5 minutes then stir in cheese.
- In a medium bowl, stir pancake mix with water and egg until blended.
- Spoon 1 Tablespoon pancake mixture into each muffin cup. Top with ¼ cup chicken mixture. Cover with 1 Tablespoon pancake mixture onto chicken mixture.
- Bake 25-30 minutes, until tester inserted in center comes out clean. Cool 5 minutes.
- With a thin knife, loosen the sides of the pies from the tin. Remove from the tin and cool 10 minutes longer.
Notes
- This will leave leftover pancake mix. To make pancakes with remainder, use ¾ cups of water.
Nutrition
Nutrition Facts
Mini Chicken Pot Pie
Amount per Serving
Calories
181
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
55
mg
18
%
Sodium
382
mg
17
%
Potassium
207
mg
6
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
688
IU
14
%
Vitamin C
22
mg
27
%
Calcium
183
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Cheddar Cheese, Chicken, Chicken Pot Pie, Green Peas, Onion, Onions, Pancake Mix, Pie, Pie Crust, Thyme