Impossibly Easy Mini Chicken Pot Pies

By jab120638

Ingredients

• 1 1 to 375°F. 12 to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 4 4 25 to 30 5 10 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.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

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Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Chicken Mixture

Baking Mixture

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.

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DELICIOUS!!!!!!!! I'm a vegetarian, so I substituted a lot - took out the cheese and chicken, added broccoli, red pepper, garlic,& mushrooms. Used organic chicken broth. Used frozen organic corn instead of peas and carrots since I didn't have any.

It was moist, more like a quiche than a pot pie (since it wasn't creamy on the inside) but my 3 year old gobbled 2 of them up in about 5 minutes! My hubby asked if we can make some for breakfasts too!

Added a simple green salad on the side - was so good! Oh, and the 12 in the muffin pan fed us 3, with a few extras left over...

Wheaties