Chicken Pot Pie MP
This single-serve chicken pot pie recipe features a flaky, golden crust filled with a creamy mixture of chicken, vegetables, and savory seasonings.
Servings: 5 bowls
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
Nutrition
Serving: 1bowl | Calories: 345kcal | Carbohydrates: 37g | Protein: 41g | Fat: 2g | Fiber: 1g