Homemaker Gone Natural

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Mini Chicken Pot Pies

This recipe is made by layering two different mixtures.  The Chicken Mixture and the Baking Mixture is how I will refer to them.


Mini Chicken Pot Pies

Chicken Mixture:

  • 1 T extra virgin olive oil
  • 1 lb chicken breast meat, cut into bite size pieces (I use free-range or organic if FR isn’t available)
  • 1 medium onion
  • 1/2 c chicken broth (I use Pacific Organic Free Range)
  • 1 c frozen peas and carrots or mixed veggies
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/8 t turmeric
  • 1 c shredded cheddar cheese (I use raw cheddar)

Baking Mixture:


Preheat oven to 375º F.  Butter or line 12 regular muffin cups.  Fry up chicken in the oil until cooked through.  Add onion and chicken broth, simmer for a few minutes.  Add frozen vegetables and seasonings.  heat until all ingredients are thoroughly heated, stirring occasionally.  Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.

In a mixing bowl, stir baking mixture ingredients together until blended.  Scoop a Tablespoon of your Baking Mixture into each muffin cup.  Add 1/4 cup Chicken Mixture to each muffin cup.  Top off each cup with another Tablespoon of your Baking Mixture.

Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean.  Cool for 5-15 minutes, then serve.