Not a Foodie Yet

BUT....Here is a really good recipe that we tried as part of our freezer meal plan. This is actually one I made for lunches (you know, so I don't have to feel guilty when I say, "You're on your own" or "There are definitely ramen noodles in there"). These are mini-chicken pot pies and I am in love. All credit goes to Once A Month Mom.

Notes in italics below are mine.

Mini Chicken Pot Pies
Abbi @ Onceamonthmom.com, adapted from Handle the Heat

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup diced onion
• 0.5 cup low sodium chicken broth (haha...we use what we can get)
• 1 cup frozen peas and carrots (no peas and we diced fresh carrots)
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 teaspoon dried thyme (nope, but the poultry seasoning we just brought back worked great!)
• 0.25 cup shredded mozzarella (?? uh, no, and even if I could get it two of my more Chinese kids don't like cheese anyway)
•  0.75 cup baking mix (such as Bisquick)   (we make our own)
• 0.75 cup fat free milk 
• 2 medium eggs
Directions:

In a large pan, add cooked chicken, onion and chicken broth, bring to a simmer. Add peas and carrots, salt, pepper and thyme. Once heated through, remove from heat and stir in cheese. Meanwhile, in a large bowl, mix together baking mix, milk, and eggs. Spray muffin tin with non-stick cooking spray. Spoon 1 Tablespoon of crust mixture into each muffin cup. Top with 1/4 cup of the chicken mixture. Top each with 1 more Tablespoon of the crust mixture. Bake at 375 for 25-30 minutes. Allow to cool 5 minutes before removing from pan.

Freezing Directions:

Remove from pan. Flash freeze. Once frozen, divide among gallon size freezer bags. To serve: Thaw and reheat in the microwave or bake, covered at 350 for 20-30 minutes until heated through.

Servings: 6

Pasted from <http://onceamonthmom.com/mini-chicken-pot-pies/>

 

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