Mini Chicken Pot Pies (Toddler Approved!)

Mini chicken pot pies. Easy, simple, tasty and toddler approved! Plus it is a great freezer meal!When I think of chicken potpies I imagine a hearty meal served to warm your belly and the soul. Now as an adult with a slow metabolism I view the flaky crust gravy pie as the extra five ten pounds I can’t shed.

Like most recipes that I crave and shouldn’t have I turn to the Internet for a skinnier version. I lucked out with one from Betty Crocker using Bisquick and muffin tins to create mini potpies.

These were ubber simple to make and it gained approval from the husband and the toddler. Oh yeah when the whole family likes a recipe I feel like fireworks go off above the table and a mini airplane carries a banner reading “#1 MOM.”

Dramatic…I know, but I know there are moms out there that do inner cartwheels when they find a meal that everyone can eat. Another power point for this mini potpie recipe….it can be a freezer meal!! BOOM POW CRACK….yep more fireworks.

To make this a freezer meal pop out the cooked pies and place them on a parchment lined cookie tray and place in the freezer for about 45 mins. Pull the tray out and place them in a freezer safe bag/container. You freeze them first on the tray to prevent them from freezing together.

Check out some other cool variations of this recipe on Betty Crocker’s website!


Mini Chicken Pot Pies
from Betty Crocker

Baking Mixture
½ cup Bisquick mix
½ cup milk
2 eggs

Chicken Mixture
1 tbsp vegetable oil
2 large boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
½ cup chicken broth
1 cup frozen peas and carrots (you can use canned if you want)
½ tsp salt
¼ tsp pepper
¼ tsp ground thyme
1 cup shredded cheddar cheese

  • Heat oven to 375 degrees and spray muffin pan with cooking spray.
  • In a pan heat oil ovr medium-high heat  and cook chicken (5-7 minutes, until no longer pink in the middle).
  • Add onion and chicken broth, heat until simmering.
  • Add frozen vegetables and seasoning. If you are going to use canned vegetables I would use about ¼ cup broth instead.
  • Stir occasionally until the broth is almost absorbed and take off heat and cool for 5 minutes.
  • Stir in cheese.
  • In a separate bowl mix baking mixture ingredients with a whisk until well blended.
  • Spoon 1 tbsp of the mixture into the bottom of the muffin tin. Do 10 muffins first and if there is extra mixture make more!
  • Fill each muffin with ¼ cup of the chicken mixture.
  • Spoon 1 tbsp of baking mixture on top.
  • Bake 25-30 minutes or until it passes the toothpick test. Cool for 5-8 minutes before serving.

mini chicken potpies. Simple and it was toddler approved!

View Comments
  1. Elizabeth commented:
    January 15, 2013 Reply

    Those look yummy, Amy! I’m totally pinning this :). Thanks for your encouraging comment you left on my blog. I also plan on blogging on a more consistent basis. So far, I haven’t really been that consistent. Oh well…..You are so good at doing it on a daily basis. Have a great week!

  2. Matthew Daniels commented:
    September 2, 2014 Reply

    I have made these in the past and I LOVE them. But they sticker terribly to the pan, do you have problems with this? Any tips for getting them to just pop out of the muffin tray?

    • Amy Romano commented:
      September 6, 2014 Reply

      One tip I suggest is that as soon as you remove the tray from the oven you use two forks and pop them out. If you let them cool in the tray they can be harder to remove. Make sure you also have a non-stick muffin pan and use some cooking spray as well! Hope this helps 🙂

Leave a Reply

Your email address will not be published. Required fields are marked with an *