Gluten Free Mini Pot Pies

One of my hubby's favorite dishes is chicken pot pies! I wanted to try something new to make a healthier version of the pot pie.

This was a huge success. The kids loved helping with this and eating as well. It was so easy to make as well.

Since I don't eat chicken, I did a vegetarian version for myself and did mushrooms instead of chicken. I recommend doing a mixture of mushrooms. I used baby Bella and shitake mushrooms. 

These little pot pies were so good, I may need to add this to our shopping list every week!!

Ingredients:
1 tablespoon coconut oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese 
1/2 cup Original Bisquick™ mix (I used gluten free mix)
1/2 cup milk (I used almond milk)
2 eggs


Directions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

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.
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.

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.

Here is the chicken version:

Here is the mushroom version:



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