Alright, I'm gonna be honest with y'all and say that these things were not nearly as delicious as the Cheesy Chicken Pastries I made last week. That being said, these things were pretty good (and surprisingly turned out better than I thought they would). You see, I tried using a specific recipe I found online, to which I discovered I was no Betty Crocker. In the end, I ended up throwing out that recipe and just decided it was time I got creative in the kitchen. This treat was the result. And boy was it a treat (once again served with my Berry Chicken Salad). And at only 2+ WW points per muffin who could go wrong? Enjoy!
CHICKEN POT PIE MUFFINS
Servings: 6-8
Nutritional Information:
WW Points Plus: Only 2+/muffin!
Ingredients:- 2/3 c All-Purpose Baking Mix (or Bisquick)
- 1/3 c Milk
- 2 T egg substitute
- 1/2 c WW Mexican Blend Cheese
- 1/2 c mixed vegetables
- 4 oz pulled chicken
Directions:- Combine all purpose baking mix, milk, and egg substitute in a bowl.
- Spoon a small amount into each baking tin.
- Layer chicken, cheese, and veggies in each tin and cover with remaining mixture.
- Bake at 375° F for about 20-25 minutes (or until golden brown).
- Enjoy!
Note: Baking cups were used in the picture to the right... should I repeat this recipe in the future, I would have simply sprayed the pan with Pam and poured mixture directly into the tins.
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