This mini chicken pot pie recipe is chalked full of delicious veggies and are made with wonton wrappers.
These mini chicken pot pie recipe bites make for a delicious appetizer or for dinner.
Finger foods are our jam! Some of our most popular our our Loaded Tater Tot Skewers, Loaded Tater Tot Nachos, and Italian Sausage Stuffed Mushrooms.
We highlighted this easy appetizers along with some other finger foods in our Easy Fall Appetizer along with our Easy Super Bowl Appetizers .
Chicken Pot Pie Bites
If you are anything like me, the minute it is Fall, no matter the temperature outside, I get the warm and cozies. It was 88 degrees out yesterday, but all I want is some warm cozy comfort food. Do you experience this at all?
Comfort Food
Speaking of comfort food, the hubs and I were talking about our comfort foods that our family loves growing up just the other day. We both realized how they have shifted over the years.
For both of us, growing up our comfort foods had a lot of butter, cream and as much cheese as the local cow's could produce.
Healthy Comfort Food
This of course is not the case as we are much more aware of not only our own health and how different foods are bad for us, but making sure our ingredients are all natural and free of chemicals and hormones.
While we all have those cozy comfort foods from our past, there is a new comfort food movement that makes sure we're getting all the yummy comforting tastes from dishes, but with less of the unhealthy stuff.
And one of my all time favorite comfort foods growing up is chicken pot pies.
The creamy goodness surrounded by a thick flakey crusts... ahhh, my mouth is watering! The problem being that there is probably a billion calories in that heavy cream and shortening filled crust.
Over the years, I've modified my family favorite recipe and slowly cut out the unhealthy ingredients and replaced it with healthy versions (antibiotic free, locally raised, fresh and natural) has lead to one of my family's new favorite comfort food.
Ingredients for Mini Pot Pies
- 1 - 1 ½ pounds boneless chicken breast, cut into small cubes - Foster Farms Simply Raised (Their chicken is grown without any antibiotics ever)
- 2 tablespoon olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- salt and pepper
- 1 small yellow onion, diced
- 3 medium carrots, chopped
- 1 medium zucchini, chopped
- 2 tablespoons all-purpose flour
- ¾ cup chicken stock or chicken broth
- 1 bouillon cube
- ¼ cup low-fat milk
- 1 package frozen peas
- 1 package large won ton wrappers
How to Make Mini Chicken Pot Pies
Preheat the oven to 350 degrees F.
In a small sauce pan over medium to high heat, heat the chicken stock and bouillon cube till the cube is completely dissolved. Remove from heat and set to the side.
In a large pot or dutch oven , over medium heat, melt the butter and olive oil. Add the chicken with a pinch of salt and pepper. Saute until the cooked chicken is fully cooked and absolutely no longer pink.
Add onions, carrots, zucchini and green beans (optional) and continue to saute till the mixed vegetables are translucent, approximately 4-5 minutes.
Stir in the peas and then sprinkle the flour over the vegetables and chicken mixture and cook for a few minutes.
Stir in the chicken stock and milk and bring to a simmer and cook until it becomes thick and creamy, approximately 8-10 minutes. Remove from heat.
Using a muffin pan with 12 medium-size cups. Place 1 won ton (egg roll) wrap into each muffin cup letting the sides layover the sides. I like to start with every other cup to give myself room.
Please note, in the video I sprayed my pan before the wontons. For a crunchier bite, I recommend NOT cooking spraying the muffin tin.
Using a ¼ cup measurement, generously scoop the chicken mixture into each wrap. Bring the four corners of the wrap together and seal together with a twist.
Brush the tops of your bundles with olive oil. Bake until golden and crips, 12-14 minutes. Let cool slightly before serving.
The wonton wrappers are crisp and crunchy and give your mouth the flakiness its craving from a chicken pot pie, but so much healthier. It makes it like a chicken pot pie egg roll.
I also love that you can add all kinds of seasonal vegetables in these and they taste just as good. So good that even the kids are asking for them.
I really hope you enjoy these quick and easy mini chicken pot pies as much as we do.
Happy Comfort Food Time!
Additional Questions
Here are some questions you might have now that you've started making this recipe.
The history of pot pie dates back to the 1600's. Pot pies are anything with meat and poultry, vegetables and gravy inside a pie crust.
Typical chicken pot pies are loaded with butter, cream and sodium in both the filling and pie crust. In our version, we cut down on many of those things and so making it a healthier option.
Brushing egg whites to the bottom of the pie crust will make your pie crispy whether you are using a typical pie crust or our wontons.
Other Comfort Food Recipes You Might Enjoy
- 12+ ULTIMATE COMFORT FOODS
- CHEESEBURGER MEATBALLS
- EASY CHEESE BALL RECIPE – CLASSIC CHEESE BALL
- SWEET CORN MACARONI
- CHEESY BUTTERNUT SQUASH RISOTTO BALLS
Mini Chicken Pot Pie Recipe
Ingredients
- 1 pounds boneless chicken breast, cut into small cubes
- 2 tablespoon olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- salt and pepper
- 1 small yellow onion, diced
- 3 medium carrots, chopped
- 1 medium zucchini, chopped
- 2 tablespoons all-purpose flour
- ¾ cup chicken stock
- 1 bouillon cube
- ¼ cup low-fat milk
- 1 package frozen peas
- 1 package large won ton wrappers
Instructions
Preheat the oven to 350 degrees F. In a small sauce pan over medium to high heat, heat the chicken stock and bouillon cube till the cube is completely dissolved. Remove from heat and set to the side.- In a large pot or dutch oven , over medium heat, melt the butter and olive oil. Add the chicken with a pinch of salt and pepper. Saute until the cooked chicken is fully cooked and absolutely no longer pink.
- Add onions, carrots, zucchini and green beans (optional) and continue to sauté till the mixed vegetables are translucent, approximately 4-5 minutes. Stir in the peas and then sprinkle the flour over the vegetables and chicken mixture and cook for a few minutes.
- Stir in the chicken stock and milk and bring to a simmer and cook until it becomes thick and creamy, approximately 8-10 minutes. Remove from heat.
- Using a muffin pan with 12 medium-size cups. Place 1 won ton (egg roll) wrap into each muffin cup letting the sides layover the sides. I like to start with every other cup to give myself room.
Please note, in the video I sprayed my pan before the wontons. For a crunchier bite, I recommend NOT cooking spraying the muffin tin.- Using a ¼ cup measurement, generously scoop the chicken mixture into each wrap. Bring the four corners of the wrap together and seal together with a twist.
Brush the tops of your bundles with olive oil. Bake until golden and crips, 12-14 minutes. Let cool slightly before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 143mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 14g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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MINI CHICKEN POT PIE RECIPE
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This recipe was originally sponsored by Foster Farms in September 2016