Mini Chicken Pot Pies

Upgrade comfort food with these Mini Chicken Pot Pies made with PEScience Multi-Purpose Protein. Flaky, savory, and packed with 10g of protein per serving!

When you think of comfort food, chicken pot pie is probably at the top of the list. But what if we told you that this cozy classic could also deliver a boost of high-quality protein? With PEScience Multi-Purpose Select Protein, we’ve upgraded the traditional pot pie to create Mini Chicken Pot Pies, a lighter, protein-packed version perfect for meal prep, snacks, or family dinners.

These mini pot pies deliver all the buttery, savory flavor you love, while sneaking in an impressive 10g of protein per serving. They’re portion-controlled, easy to bake in a muffin tin, and reheat beautifully throughout the week.

Why Add Protein Powder to Pot Pie?

At PEScience, we’re all about rethinking traditional recipes to make them better for your goals. Our Multi-Purpose Select Protein is flavorless and heat-stable, making it ideal for baking and cooking. Unlike other protein powders that may leave recipes dry or chalky, Multi-Purpose Select blends seamlessly into doughs, batters, and sauces without changing the flavor.

By adding it to the crust of these mini chicken pot pies, you get the flaky texture you’d expect, with extra protein to help you stay full and satisfied.

Mini Chicken Pot Pies
Total Calories: 140 Servings: 12 Serving Size: 1 Pie

 

Ingredients

  • 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

Filling

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

Directions

  • 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 the 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
Protein: 10g
Carbs: 13.5g
Fat: 6.5g

 

Mini Chicken Pot Pies

The Takeaway

These Mini Chicken Pot Pies with Protein are proof that comfort food doesn’t have to slow you down. By swapping in PEScience Multi-Purpose Select Protein, you can enjoy the same warm, savory flavors with an added nutritional boost. They’re quick to prep, family-friendly, and make a great high-protein snack or light meal.

Ready to try this recipe? Grab your Multi-Purpose Select Protein and make comfort food work harder for your goals.

Mini Chicken Pot Pies
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