Chicken Pot Pie Muffins
Timesaver tip: Purchase a rotisserie chicken at your grocery store to use for the shredded chicken. This makes assembling this dish a snap.
INGREDIENTS | YIELDS 12 muffins
- 1¾ cup chicken broth
- ¼ cup butter
- 4 cups whole-wheat croutons with garlic
- 1 packet dry ranch seasoning dip
- 1½ cups shredded chicken, cooked
- 1 cup frozen mixed vegetables (peas, carrots, green beans)
- 1 (8-ounce) can of white corn, drained
- 1 tablespoon wheat germ
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 3 eggs
- 1½ cup shredded Cheddar cheese
Preheat oven to 375°F.
In a small saucepan, combine broth and butter and heat over medium heat until butter is melted.
In large mixing bowl, combine croutons and dry ranch packet. Then add chicken, mixed vegetables, corn, and wheat germ to bowl and mix well.
In a small bowl, mix flaxseed meal and water and allow to sit for 2– 3 minutes. Add 3 eggs and whisk with fork. Pour this mixture into large mixing bowl.
Pour egg and flax mixture into mixing bowl and mix.
Pour butter and broth mixture into the large mixing bowl and mix all ingredients together well.
Scoop mixture out into muffin tins. Top each muffin with Cheddar cheese.
Bake for 18–20 minutes until done.
Finger Food Anyone?
The croutons in this dish make an easy way to have the crust of the chicken pot pie. The end product with the croutons, chicken, and vegetables is an easy finger food for your toddler. They will enjoy becoming independent at this age with feeding. Let them make a mess with this chicken pot pie.
