7 Simple Steps to Gut-Friendly Mini Chicken Pot Pie Muffin Recipe

Mini chicken pot pies are a delightful comfort food that’s easy to make and great for your gut health. Imagine biting into a warm muffin filled with tender chicken, vibrant veggies, and creamy goodness. This recipe brings together the classic flavors of traditional chicken pot pie in a convenient muffin form, which is perfect for lunch or as a snack. Packed with nutrients that support gut health, each muffin is not only delicious but also beneficial. Let’s jump into these seven simple steps to whip up your own gut-friendly mini chicken pot pie muffins.

Ingredients You Will Need

Before getting started, it's essential to gather all your ingredients to ensure a smooth cooking process. Here’s what you will need:

• 1 cup cooked chicken, shredded (you can use leftover rotisserie chicken for convenience)

• 1 cup mixed veggies (such as carrots, peas, and green beans; consider using frozen veggies to save time)

• ½ cup chicken broth (opt for low-sodium to reduce salt intake)

• ½ cup yogurt (Greek yogurt is preferable due to higher probiotic content)

• 1 cup whole wheat flour (or use gluten-free flour if you're avoiding gluten)

• 1 tsp baking powder

• 1 tsp garlic powder

• Salt and pepper to taste

  
  

Using fresh ingredients enhances the overall flavor and provides maximum health benefits. For instance, incorporating frozen mixed veggies can boost the meal's fiber content by up to 3 grams per serving.

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Preheating is crucial because it allows the muffins to bake evenly. An improperly preheated oven can result in uneven cooking.

Step 2: Prepare the Muffin Tin

Grease a muffin tin with non-stick spray or use muffin liners. This step is important to prevent the pot pies from sticking, making it easy to pop them out after baking.

Step 3: Mix the Dry Ingredients

In a medium bowl, combine the whole wheat flour, baking powder, garlic powder, salt, and pepper. Stir these dry ingredients until they are evenly mixed. This helps ensure that every muffin is consistently flavored.

Step 4: Combine the Wet Ingredients

In another bowl, whisk together the shredded chicken, mixed veggies, chicken broth, and yogurt. Make sure the mixture is well combined for a balanced taste. For extra flavor, consider adding 1 tablespoon of fresh herbs like thyme or parsley.

Step 5: Combine Wet and Dry Ingredients

Carefully add the wet mixture to the dry ingredients. Stir until just combined—overmixing can lead to tough muffins. The goal is to maintain a light, fluffy texture.

Step 6: Fill the Muffin Tin

Spoon the batter into the greased muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise properly while baking. If you want to add a twist, sprinkle some cheese on top before baking for a rich flavor.

Step 7: Bake and Serve

Place the muffin tin in the oven and bake for about 20-25 minutes, or until the tops are golden brown. A toothpick inserted into the center should come out clean. After baking, let the muffins cool for a few minutes before removing them from the tin.

Golden brown mini chicken pot pies muffins ready for serving.

Serve these mini chicken pot pie muffins warm or at room temperature. They present a fun and nutritious way to enjoy classic flavors while being gentle on your gut!

Delicious and Nutritious Meal Option

This gut-friendly mini chicken pot pie muffin recipe is a tasty and healthy option for any meal. It's easy to make and can be customized with your favorite ingredients. Each muffin provides a satisfying comfort food experience while delivering gut-friendly benefits. Whether you're in the mood for a quick snack or a hearty dish, give this recipe a try and savor the advantages of healthy eating!

Make these muffins your go-to recipe for balanced nutrition that everyone will love—happy cooking!

By: MiKaylan Cushing