Recipe: Chicken Pot Pie Muffins

24 Sep

So, the title may sound weird, but I promise it’s not that much out of the ordinary. I came across this recipe in The Everything Organic Cookbook for Baby & Toddler. These mini pot pies have a little bit of each food group: chicken, veggies, starch, and cheese. My son loved these so much that he ate two at a time. Another cool thing about this recipe is that you can always make a batch, put some in the freezer, and defrost them later on for a quick lunch for the little one. Of course, you can always use these as appetizers for the big “kids” too.

 

IMG_3204

 

Chicken pot pie muffins

Ingredients

1 3/4 C chicken broth

1/4 C butter

4 C whole wheat croutons with garlic (or any variety you like)

1 packet dry ranch seasoning dip

1 1/2 C shredded cooked chicken (I bought a whole cooked chicken from the grocery store deli)

1 C frozen mixed vegetables

1 8oz can of white corn, drained (I used 2 ears of corn)

1 T wheat germ

1 T ground flaxseed meal

3 T water

3 eggs

1 1/2 C shredded cheese

Method

1) Preheat oven 375 degrees

2) In a small saucepan, combine broth and butter, heat over medium heat until butter melts

3) In a large mixing bowl, combine croutons and dry ranch packet. Add chicken, mixed vegetables, corn, and wheat germ to bowl. Mix well.

4) In a small bowl, mix flaxseed meal and water. Let sit for 2-3 minutes. Add eggs & whisk with fork. Add this mixture to the large mixing bowl and mix well.

5) Pour butter and broth into large mixing bowl & mix all ingredients well.

6) Scoop mixture into muffin tins and top each with cheese.

7) Bake 18-20 minutes

And there you have it. I hope you & your toddler enjoy this meal as much as my son did!

 

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