Pot pie has always been a favorite meal, especially when I was younger. My mom’s pot pie was to die for, but I found myself rarely making it when I stopped eating gluten and dairy; primarily because I felt it was too much effort for one meal. Here is a recipe I did a while back and posted on this blog: Chicken Pot Pie. In the post I said it was well worth the effort to make it.

True.

But I also have to be realistic. Just because a meal is worth it once it’s made, I don’t always PHYSICALLY have the time to make it. Take this week. My thesis first draft is due in 8 days, I’m building a website for a non-profit organization with a tight timeline, and then there are the normal school requirements. I’m lucky if I get the laundry done…

The best part about these mini chicken pot pies is that the work to prepare them is extremely easy and quick. Using a pre-made all purpose gluten free baking mix I recently concocted, I had them in the oven in 10 minutes!

Mini Chicken Pot Pies

Ingredients:

Crust:
1/2 my all purpose gluten free baking mix
1/2 cup unsweetened almond milk
2 eggs

Filling:
6 oz canned chicken, with juice
12 oz canned mixed vegetables, drained
2 tbs Red Star nutritional yeast

Instructions:

Preheat the oven to 350 degrees F.

In a small mixing bowl, beat the eggs. Then add milk and the all purpose baking mix. Mix until smooth.

In another small mixing bowl, dump all the contents of the can of chicken, the drained can of vegetables, and the nutritional yeast.

Fill a one dozen muffin tin with paper, but for only 10 of the spots. Use a scant tbs of crust batter for each cup. Then put 2 heaping tbs of filling. Use a full tbs of crust batter over the top of the filling. You may have a small amount of extra (I did), so use that to fill in any of the lower filled cups.

Bake for 30 to 35 minutes. Let cool for about 10 minutes before trying to extract them from their paper. Enjoy!

~Aubree Cherie

(recipe makes ten)

This recipe is linked to Delicious Dishes, Made from Scratch Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tempt my tummy tuesday, Tuesdays at the Table, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Allergy Free Lunchbox.

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9 Responses to Mini Chicken Pot Pies (dairy and gluten free)

  1. Crafty Crunchy Mama says:

    I love it! Bookmarked for future baking endeavors :D

  2. Debby says:

    Hi, this sounds great for a snack after school for my son! what is “nutritional yeast” though? thanks for all the delicious recipes!!!

    • Hi Debby, nutritional yeast is a deactivated yeast that is considered a good supplement for B vitamins for vegetarians. But I like it because it has a cheesy/nutty flavor that when added to foods, helps it taste like it has cheese. Not perfectly well, but I find it’s a nice flavor addition. I added a link up in the post for the brand that I buy, if you’re interested in trying it out! ~Aubree

  3. Lisa says:

    Love this one for lunch boxes! Want to link up to my party?

    http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-19.html

    Lisa @ Allergy Free Vintage Cookery

  4. Katie says:

    What a cute idea! Little chicken pot pie muffins. I bet kids would gobble these up!

  5. Nice lunch for the weekend!

  6. I love the idea of using muffin tins! Brilliant! Thanks for sharing at allergy-free Wednesdays!

  7. These look terrific, Aubree! :-)

    Shirley

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