EASY MINI CHICKEN POT PIES

I CAN'T BELIEVE I FORGOT THE CHEESE! But wait, I'm getting ahead of myself.....

I cooked a chicken a few days ago in the Crock Pot and needed to do something with the leftovers. We enjoyed one extra meal and then my husband "cleaned the bones" for me to make soup or something with the meat.

I saw this recipe for easy mini chicken pot pies and decided that would be the perfect thing to do with the rest of the chicken.It looked easy enough - one thing I look for when I am looking for a new recipe. I had all the ingredients - that's even better.
  

So today I decided I would give it a try. Since I was using leftover chicken, I didn't have to cook the chicken as the original recipe said. 

I also had the congealed chicken broth from when I cooked my chicken so I didn't have to open a can or use a bouillon cube ... that's good too.

I spooned the "fat" from the top and scooped out a half a cup of "broth".

Here is my recipe for... 

EASY MINI CHICKEN POT PIES

Chicken mixture:

2     cups cooked chicken cut in bite-size pieces
1/2   cup chopped onion
1/2   cup chicken broth
1     cup frozen mixed vegetables
1/2   teaspoon salt
1/4   teaspoon pepper
1/2   teaspoon celery salt
1/4   teaspoon ground thyme
1     cup shredded cheddar cheese (4 - oz)

Baking mixture:

1/2   cup all-purpose baking mix (I used Jiffy baking mix)
1/2   cup skim milk
1/3   cup All Whites (egg whites) or 2 eggs

Preheat oven to 375 degrees F. Spray 12 - cup muffin pan with cooking spray.

In a sauce pan, heat chicken and broth to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally. Cool 5 minutes and stir in cheese. (I know I forgot the cheese.)

In a small bowl, stir baking mix, milk, and egg whites with a fork until blended. It will be a very, very thin "batter".

Spoon 1 scant tablespoon of the baking mixture into each baking cup.

Top with 1/4 cup chicken mixture.

Spoon 1 tablespoon of the baking mixture onto chicken mixture in each cup.

Bake for 25 - 30 minutes. Check doneness with a toothpick inserted in center of one of the center pies.

Cool 5 minutes on wire rack.

If necessary, loosen with a thin knife to remove to cool 10 more minutes before serving.

These are obviously not your traditional chicken pot pie, but they are so cute!  And you can see they are full of chicken. They would be a perfect lunch for children.  They can pick them up and eat them like a cupcake.

I will be making these again and next time I won't forget the cheese.