Hungry Girl: Mini Chicken Pot Pies You Can Make In a Muffin Pan

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of twelve books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.

When was the last time you had chicken pot pie? While it’s definitely delicious, it’s almost always extremely high in fatty calories. Plus, there are serving-size issues; it’s usually so big that you swallow the whole thing and feel uncomfortably stuffed. How’s a savvy eater supposed to get their chicken pot pie fix?

I’ll show you. Just follow this adorable recipe! The key is using a muffin pan and wonton wrappers to form perfect little mini crusts.

World’s Cutest Chicken Pot Pies
Serves 6

12 small square wonton wrappers (refrigerated and stocked with the tofu)
1 cup frozen petite mixed vegetables
4 oz. cooked and finely chopped chicken breast
¾ cup fat-free or nearly fat-free chicken or turkey gravy
1 tsp. chopped garlic
Dash ground thyme
2 tbsp. whole-wheat panko breadcrumbs
1 tbsp. grated Parmesan cheese
? tsp. each salt and black pepper

1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

2. Place each wonton wrapper in a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 7 minutes.

3. Meanwhile, place vegetables in a large microwave-safe bowl. Microwave for 1 minute, or until veggies are thawed.

4. Add chicken, gravy, garlic and thyme to the large bowl. Mix until uniform.

5. Cover and microwave for 1 minute and 30 seconds, or until mixture is warm.

6. In a medium bowl, combine breadcrumbs, Parm, salt, and pepper.

7. Remove pan from oven but leave oven on. Set temperature to broil.

8. Distribute chicken mixture among wonton cups, about 2½ tbsp. each. Top with breadcrumb mixture.

9. Bake until topping is crispy and entire dish is hot, 1 to 2 minutes.

Active time: 15 minutes
Total time: 25 minutes

Nutritional Information (2 pot pies): 103 calories, 1.5g total fat (0.5g sat fat), 305mg sodium, 13g carbs, 1g fiber, 1g sugars, 8g protein

‘Til next time… Chew the right thing!