Healthy Mini Chicken Pot Pie Recipe

A lot of my facebook friends are posting recipes to their wall lately. Most of them are pretty nasty when it comes to the ingredients (butter, sugar, white flour, etc.). I did come across this recipe for mini chicken pot pies which didn't look too bad. I made a couple of adjustments to the ingredients and it turned out pretty tasty and pretty healthy. In the end, the recipe I am about to present will make about 12 mini pot pies. Each pot pie will contain approximately 90 calories, 2/3 gram fat, 9 grams protein. Pretty solid nutrition facts. Listed below are the ingredients that I would recommend using (some of them I altered again after recording the video), as well as the directions.

Chicken Mixture:

• 1/2lb. boneless, skinless chicken breast- cooked and cut into bite size pieces
• 1/4 cup onion chopped
• 1/2 cup chicken broth (could also use Fat free cream of chicken soup)
• 1/4 cup frozen peas
• 1/4 cup frozen carrots
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1/2 cup Fat Free shredded cheese (cheddar or mozzarella)

Batter mixture:

• 1 1/4 cups Homemade Bisquick Substitue (check out my video for this)
• 3/4 cup skim or almond milk
• 4 egg whites

Directions:

• Heat oven to 375 °F
• Place 12 muffin liners in muffin tin, or use non-stick cooking spray
• Combine HomemadeBisquick mix, milk and egg whites .Pour about a tablespoon in each muffin cup.
• Next add your filling .. Add about 1/8- 1/4 cup of the mixture to each cup.
• Finally, top it off with one more tablespoon of the Homemade Bisquick mixture.
• Bake for 25-30 minutes. Enjoy!