These are called “Chicken Pot Pie Muffins” but they kind of felt giant like meatballs to me so I called them chicken meatballs with my kids. The ingredients are similar to what you could find in a pot pie but I love that Katie decided to add in old fashioned oats and leave out the pie crust which is, of course, the part that makes a chicken pot pie so high in smart points. Each one of these chicken pot pie muffins is just 1 WW FreeStyle Smart Point so you can eat 5-6 guilt-free! Save this one for a time when you are really hungry. 😉
This is another recipe from Katie Farrell’s “Dashing Dish cookbook”.
This is one of 100 recipes in her cookbook. Enter into our giveaway here to win your own free copy of her cookbook and devotional. I am sharing recipes from this cookbook this whole week and will be using the recipes I share in our meal plan at the end of the week so you will want to keep coming back to MPM this week to check those out.
Here is what you need:
1/2 cup corn
1/2 cup peas (fresh or frozen) (if using frozen, thaw and pat dry)
1/2 cup diced carrots (fresh or frozen) (if using frozen, thaw and pat dry)
1/2 cup old-fashioned oats
1/2 cup grated Parmesan cheese
3 large egg whites
1 1/2 teaspoons poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 pound 98% fat free ground chicken (or extra-lean ground turkey)
Here is what you do:
Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray.
In a large bowl mix together the corn, peas, carrots, oats, Parmesan, egg whites, poultry seasoning, pepper, salt, and garlic powder.
Add the ground chicken and mix with a spoon or your hands until everything is well combined.
Scoop 1/3 cup of the mixture into 11 muffin cups. (I used less of the mixture in each cup so it made more muffins since my kids eat smaller portions, but if you go by these instructions you would have 11 muffins)
Bake for 35 to 40 minutes or until the ground chicken reaches an internal temperature of at least 165°F and is no longer pink in the middle.
Makes 11 muffins.
One muffin is 1 WW FreeStyle Smart Point!
- 1/2 cup corn
- 1/2 cup peas (fresh or frozen) (if using frozen, thaw and pat dry)
- 1/2 cup diced carrots (fresh or frozen) (if using frozen, thaw and pat dry)
- 1/2 cup old-fashioned oats
- 1/2 cup grated Parmesan cheese
- 3 large egg whites
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pound 98% fat free ground chicken (or extra-lean ground turkey)
- Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. In a large bowl mix together the corn, peas, carrots, oats, Parmesan, egg whites, poultry seasoning, pepper, salt, and garlic powder.
- Add the ground chicken and mix with a spoon or your hands until everything is well combined.
- Scoop 1/3 cup of the mixture into 11 muffin cups.
- Bake for 35 to 40 minutes or until the ground chicken reaches an internal temperature of at least 165°F and is no longer pink in the middle.
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Katy says
This was great! The recipe is missing a few ingredients in the directions though. It doesn’t say when to add the carrots, oats, Parmesean, eggs, poultry seasoning and pepper. I could figure it out by the pictures though. My picky 2 year old even gobbled one up!
Alisha Hughes says
Oh my goodness! Thank you so much for bringing that to my attention. Glad you were able to figure it out. You were right and I updated it. So glad your 2 year old liked it. 🙂 That’s awesome.
Colleen says
Would ground turkey work just as well and not change the flavor too much?
Alisha Hughes says
Definitely! 🙂
Kim says
They smelled great while baking and had a good taste but I must have over cooked them. Mine are dry and I could only get the meat thermometer up to 145. Any suggestions?
Alisha Hughes says
Okay, I am not 100% certain… This is actually a Dashing Dish recipe taken straight from the cookbook… but I did make this myself too. I wonder if it would help to add some olive oil to make them not as dry. If it is just the outside that is dry you could even spray the outside with cooking spray. As far as the temperature, I did not actually check mine, but assumed when the middle was no longer pink it was fully cooked. As long as the middle is cooked the whole thing should be cooked, so I guess I would go off of that. Sorry I can’t be more helpful.
Mary Craig says
Actually are 2 smart points each
Alisha Hughes says
Are you using the WW recipe builder or the nutrition facts? We always use the WW recipe builder when finding the Smart Points.