Chicken Pot Pie Waffles

Crispy, cheesy, and loaded with tender chicken and vegetables, these Chicken Pot Pie Waffles are a delicious, kid-friendly twist on a comforting classic.

Ingredients

Makes 6 (4-inch) waffles

• 1 cooked medium chicken thigh, finely chopped
• 1 tbsp unsalted butter
• 1/3 cup carrot, finely diced
• 1/3 cup celery, finely diced
• 1/3 cup sweet onion, finely diced
• 1/4 cup cooked peas
• 2 tbsp parsley, finely chopped
• 1 egg
• 1/4 cup chicken broth
• 2 tbsp heavy cream (optional)

• 1/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp mineral salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/8 tsp black pepper
• 1/2 cup grated mozzarella cheese

Instructions:

1. Sauté the carrots, celery, and sweet onion in butter until softened to make a mirepoix. Set aside to cool slightly.
2. In a mixing bowl, combine the chopped chicken, mirepoix, cooked peas, parsley, egg, chicken broth, and heavy cream (if using).
3. Add flour, baking powder, salt, garlic powder, onion powder, paprika, black pepper, and mozzarella cheese. Mix just until combined.
4. Lightly grease a preheated waffle maker.
5. Scoop about 1/3 cup of batter into each 4-inch waffle section.
6. Cook for 4–6 minutes, or until golden brown and cooked through.
7. Let cool slightly before serving.

Optional Creamy Gravy (Adults or Older Kids)

Whisk together in a saucepan:

• 1 tbsp butter
• 1 tbsp flour
• 3/4 cup chicken broth
• 2 tbsp whole milk

Season with a pinch of salt, pepper, and thyme until thickened.

Freezer Instructions:

• Freeze the waffles in a single layer, then transfer to a freezer-safe bag.
• Reheat: in toaster, air fryer or 325°F oven for 8–10 minutes.