Impossibly Easy Mini Chicken Pot Pies
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Impossibly Easy Mini Chicken Pot Pies
- Total time: 2 Hours
- Servings: 1 Dozen
Ingredients
Chicken Mixture:
- 1 Tbsp Vegetable Oil
- 1 lb Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 1 Medium Onion, chopped (1/2 Cup)
- 1/2 Cup Chicken Broth
- 1 Cup Frozen Peas and Carrots
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Ground Thyme
- 1 Cup Shredded Cheddar Cheese (4 oz)
Baking Mixture:
- 1/2 Cup Original Bisquick™ Mix
- 1/2 Cup Milk
- 2 Eggs
Directions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.