Low-Fat Chicken Pot Pies

For added flavor, saute some onions or garlic in a pan before combining them with the chicken mixture.

If the cooked chicken is unseasoned, consider adding your favorite spices. Go light on the salt, however, as the soup will add a salty flavor to the pot pie.

Use a variety of mixed vegetables like peas, carrots, and corn.

Experiment with adding different cheeses, such as cheddar or mozzarella, to the topping for a cheesy crust.

Brush the top of the batter with an egg wash for a shinier, more golden crust.

Place the ramekins on a baking sheet or piece of foil in the oven to help catch any spills.

Be careful when removing the ramekins from the oven; they will be very hot. Use oven mitts!

Monitor closely while baking, as ovens may vary in temperature, and overbaking can dry out the filling.

For a kid-friendly version, let children choose their own vegetable mix-ins or help with assembling the ramekins.

What can I substitute for cooked chicken in this recipe?

You can use shredded rotisserie chicken, leftover turkey, cubed ham or beef, or even cooked tofu or chickpeas for a vegetarian option.

Can I use fresh vegetables instead of frozen or canned?

Yes, fresh vegetables can be used, but they will need to be cooked slightly before adding them to the mixture to make sure they are tender by the time the pot pies are finished baking.

Can I use a different type of soup instead of cream of mushroom?

You can substitute cream of chicken, cream of celery, or even a homemade white sauce for a different flavor.

How can I make these pot pies vegetarian?

Use vegetable broth, mixed vegetables, and a vegetarian soup alternative like cream of celery. You can add plant-based protein such as tofu or tempeh.

Can I prepare these pot pies ahead of time?

You can prepare the filling in advance and store it in the refrigerator for a day. However, it's best to assemble and bake them fresh.

How do I know when the pot pies are done?

The pot pies are done when the top is golden brown and the filling is bubbling around the edges.

What's the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Can I freeze the pot pies?

You can freeze the assembled pot pies before baking. Wrap them tightly in plastic wrap and aluminum foil, and they will last up to 3 months in the freezer. Thaw in the refrigerator overnight then bake as directed.

Can I add herbs or spices to the filling?

Add fresh or dried herbs like thyme, rosemary, or parsley or spices such as Italian seasoning blend or cayenne pepper. Adjust according to your taste.

What if I don't have ramekins?

If you don't have ramekins, you can use small baking dishes, muffin tins, or even pour the mixture into a larger casserole dish; just adjust the baking time.

Ramekins: Individual 8-ounce ramekins to hold the chicken mixture and batter for baking.

Mixing Bowls: One for combining the chicken, mixed vegetables, and soup, and another for whisking the baking mix, milk, and egg.

Measuring Cups: For measuring ingredients such as mixed vegetables, chopped chicken milk, and baking mix.

Whisk: For mixing the baking mix, milk, and egg until fully combined.

Spoon or Rubber Spatula: Used for combining the chicken mixture thoroughly and for dividing it among the ramekins.

Oven Mitts: For safely handling hot ramekins when removing them from the oven.

Fresh Salad: A light, crunchy salad with mixed greens and a tangy vinaigrette brings freshness that balances the richness of the pot pies.

Garlic Bread: The savory flavor of garlic bread complements the creamy filling, also offering a delicious method to scoop up any remaining filling in the ramekin.

Homemade Gravy: A light mushroom or chicken gravy can be drizzled over the pot pie for added moisture and flavor.

Cranberry Sauce: A small dollop of cranberry sauce introduces a sweet-tart element that contrasts with the savory pie, adding a nuanced flavor experience.