Impossibly Easy Mini Chicken Pot Pies
Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.
Ingredients:
Chicken Mixture
1 tablespoon 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 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture:
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
Directions:
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 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.
3 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.
4 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.
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