Mini Chicken Pot Pies

Total Calories: 140 Servings: 12 Serving Size: 1 Pie


  • 180g all-purpose flour
  • 75g PEScience Multi-Purpose Protein
  • 50g granular sugar substitute
  • Pinch of salt
  • 126g light butter spread
  • 1/3 cup cold water
  • 1 egg for egg wash


  • 1 cup cooked & shredded chicken
  • 1/2 cup (128g) canned peas & carrots
  • 3/4 cup fat-free cream of chicken soup


  • In a large bowl, combine flour, protein powder, sugar substitute, and a pinch of salt.
  • Cut the butter into the dry mixture (in other words, just add small amounts at a time rather than one large scoop of butter) then add 1/3 cup of cold water.
  • Mix everything up until it comes together to form a dough ball.
  • Lightly flour a surface (I used parchment paper as my surface) and add your dough. Break it apart into 12 equal-sized pieces.
  • Break a small portion off of each dough ball and set it aside- these extra pieces are going to be flattened out and used to cover the tops of the mini pies, so they can be small.
  • Add each of your 12 dough balls to a muffin tin, then use your hands to press the dough down and onto the sides. It's okay if it feels thin, it is pie crust after all.
  • Preheat your oven to 400 degrees F while you prep the chicken mixture.
  • Shred or dice up one cup of pre-cooked chicken, then add other ingredients.
  • Add a spoonful of the mixture into each mini pie crust until all of the mixture has been used (it should be the perfect amount for 12).
  • Use a fork to poke holes in the tops of the mini pies. Whisk up an egg in a small bowl and brush the tops of the mini pies to help create a golden color (you can skip this if necessary).
  • Bake at 400 degrees F for 12 minutes.
  • Let cool for a few minutes before removing. Enjoy warm or save leftovers to reheat throughout the week!

Nutrition Facts

Calories: 140
Total Protein: 10g

Mini Chicken Pot Pies
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