Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.
|1||tablespoon vegetable oil|
|1||lb boneless skinless chicken breasts, cut into bite-size pieces|
|1||medium onion, chopped (½ cup)|
|½||cup chicken broth|
|1||cup frozen peas and carrots|
|¼||teaspoon ground thyme|
|1||cup shredded Cheddar cheese (4 oz)|
|½||cup Original Bisquick® mix|
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.