Have you been making frozen chicken pot pies all your life? This recipe Chicken Pot Pie Cups tastes a heck of a lot better than the frozen stuff.
1 cup of self rising flour
1 cup of greek yogurt
1 10.5 oz can of 98% FF cream of chicken soup
1/4 cup of low sodium chicken broth
1 /4 cup of mixed vegetables with corn, carrots and peas
1/4 cup of diced cooked chicken
1/4 cup of reduced fat cheddar cheese *optional*
In a medium bowl combine the cream of chicken soup, chicken broth, mixed veggies, and cooked chicken. Set aside.
In another medium sized bowl add the self rising flour and greek yogurt. Mix well until combined.
Dump the dough onto a floured work surface and push in the edges to form a ball. Cut into 8 equal portions.
Shape the dough into a muffin cup tin and add 2 tablespoons of the soup mixture on top of the dough. Repeat last 2 steps until all the muffin cups are full.
Preheat oven to 350.
Place the muffin tin in the oven and bake for 15 to 20 minutes. The last 2 minutes take the pot pie cups out and sprinkle some cheese on top. (This cheese step is completely optional)
This fills about 7 or 8 cups. Double the dough mix if you want to make more. There will be a little chicken and vegetable mixture left over for a larger pot pie. 🙂
Smart Points: 3 (1 serving or cup)
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1.4
- Fat: 1.4
- Saturated Fat: .4
- Carbohydrates: 16.1
- Fiber: .8
- Protein: 8