Chicken Pot Pie Meal Prep
on Jan 19, 2025
This post may contain affiliate links. Please see our disclosure policy for more details.
It’s time to share another favorite meal prep with you! My Chicken Pot Pie MP recipe is a a delicious and convenient twist on a classic comfort food. Packed with tender chicken, hearty vegetables, and a creamy sauce, all encased in a golden crust, it’s the perfect dish to prepare ahead for busy weeks. Whether you’re looking to save time or enjoy a homemade meal on the go, this recipe combines the rich flavors of traditional chicken pot pie with the ease and efficiency of meal prepping. Ready to be reheated and enjoyed throughout the week, this chicken pot pie will quickly become a go-to for both taste and convenience.
Table of Contents
- NUTRITIONAL INFORMATION / MACROS
- INGREDIENTS
- MEAL PREP SUPPLIES USED
- STORING INSTRUCTIONS
- REHEATING INSTRUCTIONS
- FAQs
- What Size Bowls Are Needed For This Meal Prep Recipe?
- What Mixed Vegetables Did You Use?
- Can I Make This on One Large Dish for My Family?
- What Are Some Similar Recipes?
- Chicken Pot Pie MP Recipe
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 345
Macros: 41P / 28C / 7F (6 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Chicken Pot Pie MP to add it to your food diary.
INGREDIENTS
- Cooked boneless, skinless, chicken breast
- Frozen mixed vegetables (296g)
- Cream of chicken soup (98% fat-free)
- 2% milk
- Dried, minced onions
- Poultry seasoning
- Kodiak Cakes Power Cakes pancake mix (106g)
- Egg
- Water
- Dried parsley
- Salt & pepper
This post contains affiliate links. If you purchase something from these links, we could earn a small commission. This would be at no additional cost to you.
MEAL PREP SUPPLIES USED
4 cup glass bowls – Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
2 cup glass bowls – This time I used my 2 cup glass bowls and made 6, rather than 5. Both options work out great!!
Half size sheet pan – This is the perfect size pan for this size of glass bowls. Using a sheet pan makes it easier to transfer your 5 bowls in and out of the oven.
STORING INSTRUCTIONS
Let your Chicken Pot Pies cool completely and then cover tightly with lids and store in the fridge for up to 5 days.
REHEATING INSTRUCTIONS
Your Chicken Pot Pies can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you prefer that method.
FAQs
What Size Bowls Are Needed For This Meal Prep Recipe?
I used 6, 2 cup bowls today, but the recipe is written for 5 chicken pot pies made in the 4 cup (32oz.) bowls.
What Mixed Vegetables Did You Use?
Great Value Mixed Vegetable Medley that has green beans, potatoes, carrots, peas, corn, lima beans, and celery is my preferred choice. You can also use frozen mixed vegetables or fresh veggies. The recipe calls for 2 cups, but you can add up to another full cup of vegetables.
Can I Make This on One Large Dish for My Family?
Yes! You can make any of these meal prep recipes in 1 casserole dish. Find this one here.
What Are Some Similar Recipes?
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Chicken Pot Pie MP
Ingredients
- 20 ounces cooked boneless, skinless chicken breast
- 2 cups canned or frozen mixed vegetables, 296g
- 10.5 ounce can cream of chicken soup, 98% fat-free
- 1 cup 2% milk
- 2 teaspoons dried minced onions, or 1 tsp. onion powder
- 1 teaspoon poultry seasoning
- 1 cup Kodiak Cakes Power Cakes pancake mix, 106g
- 1 large egg
- 1 cup water
- 2 teaspoons dried parsley
- salt & pepper
Instructions
- Preheat the oven to 350 degrees and arrange oven safe containers on a cookie sheet. Spray lightly with cooking spray.
- In a large mixing bowl combine chicken, frozen vegetables, cream of chicken, milk, dried onions, poultry seasoning and some salt and pepper.
- Evenly dump into the 5 containers. There will be about 1 cup of the mixture In each container.
- Next mix together pancake mix, egg, water, dried parsley, salt, and pepper.
- Evenly pour the pancake batter onto the top of each container. There will be about 1/3 cup each.
- Bake for 45-50 minutes or until the top is golden brown and cooked.
- Let cool, cover, and store in the refrigerator for up to 5 days.
Notes
- Find in MyFitnessPal by search Stay Fit Mom Chicken Pot Pie MP
Can I assemble these and just bake each one as I’m ready to eat it?
Yes of course.
Healthy & so delicious!!!! I constantly make this bowl and a few others and it’s so funny how many people ask me what I’m eating and I tell them it’s so healthy!
Had this for lunch today. So good!! For sure will be making again.