In our hectic lives, it’s often a challenge to whip up meals that are both nutritious and time-efficient. This is where the Mini Chicken Pot Pies step in, providing a delightful reprieve. Crafted in a muffin tin, these pot pies are not just flavorful but are also incredibly convenient and enjoyable to eat. Their size and portability mean they can be your next lunch or even a quick breakfast!
A fond memory I have about these pot pies is from a particular evening when time was running short, and dinner seemed like a challenge. With some leftover chicken and vegetables, I stumbled upon this recipe. It wasn’t long before my family was asking for seconds. What I cherish about this recipe is its adaptability; you can easily interchange the veggies or meat as per availability.
Easy Mini Chicken Pot Pies Recipe:
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
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- 1 pre-made pie crust (I used Pillsbury)
- 1 can Healthy Request Cream of Chicken soup
- 1/2 cup skim milk
