Chick’n Pot Pie Muffins

Chicken Muffins (2)

Croutons are the secret for the “crust” in these individual-sized pot pies. As a result, they make fantastic toddler finger food!


  • 2 cups vegetable broth
  • 1/4 cup Earth Balance butter, melted
  • 4 cups croutons
  • 1 and 1/2 cups Gardein chick’n strips, cooked and chopped
  • 2 cups frozen mixed vegetables
  • 1 tablespoon wheat germ
  • 1/4 cup vegan ranch dressing
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 3/4 cup shredded vegan cheddar cheese
  1. In a saucepan, whisk together the broth and melted butter. Heat over medium heat until warm. Set aside.
  2. Meanwhile, combine the croutons, chick’n, mixed vegetables, wheat germ, and ranch dressing in a large bowl. Mix well.
  3. In a small bowl, whisk together the flaxseed and water. Pour over the crouton mixture, along with the broth mixture.
  4. Divide evenly among 12 muffin cups and top each serving with 1 tablespoon shredded cheddar.
  5. Bake at 375 degrees F for 20 minutes.

Note: These may fall apart slightly for serving, but you’ll still have a tot-sized portion ready to go, even if they aren’t perfect “muffins”.

Chicken Muffins (3)


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