Mini Chicken Pot Pies

This nutrient-dense reimagining of the classic Chicken Pot Pie delivers high-protein satiety and comforting flavors without the insulin-spiking fats found in traditional heavy cream versions. Perfectly portioned for weight management, these single-serving pies are a metabolic-friendly weeknight staple.

Ingredients

• 1 cup fat-free half and half
• 1 cup fat-free chicken broth (low sodium preferred)
• 3 Tbsp. all-purpose flour
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme (or 1 tbsp fresh)
• 2 cups roasted skinless chicken breast, cubed
• 1 10 oz package frozen mixed vegetables (carrots, peas, corn, green beans)
• 4 green onions, finely chopped
• 1 tsp. sea salt
• 1/4 tsp. freshly cracked black pepper
• 1 can (7.5 oz) refrigerated reduced-fat biscuits

Instructions

1. Preheat: Set your oven to 425°F.
2. Thicken: In a medium saucepan, whisk together the half and half, chicken broth, flour, poultry seasoning, and thyme. Bring to a boil, then immediately reduce to a simmer. Whisk continuously for 4 minutes until the base achieves a creamy, roux-like consistency.
3. Combine: Remove from heat. Gently fold in the cubed chicken, frozen vegetables, green onions, salt, and pepper. Cover the pan to retain heat and set aside.
4. Prep Crusts: Lightly coat five 6-oz ramekins with non-stick cooking spray. On a floured surface, roll out 5 biscuits into 4-inch rounds using a rolling pin.
5. Assemble: Evenly distribute the chicken mixture among the ramekins. Place one biscuit round over each, pressing firmly against the edges to seal. Pierce 4 small steam vents in the top of each biscuit.
6. Bake: Place ramekins on a baking sheet and bake for 12 minutes, or until the filling is bubbling and the biscuits are a perfect golden brown.