Saturday, August 11, 2012

Mini Chicken Pot Pies

These are so easy and perfect for those nights you need a healthy "fast food" dinner option or dinner on the go. I recommend you serve them with white country gravy over the top!

Mini Chicken Pot Pies
  • Buttermilk Pancake Mix
  • 2 cups boiled chicken breasts, cubed
  • 1 bag frozen mixed veggies
  • 2 cups shredded cheddar cheese
  • 1/4 tsp salt
  • White country gravy
Make a batch of buttermilk pancakes according to directions on box. Add salt. Grease 2 muffin tins. Fill tins halfway with batter. Add chicken, veggies, cheese and top with batter to cover. Bake  at 350 degrees for 25-30 minutes. Serve with white country gravy poured over the top!

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