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Easy Mini Chicken and Broccoli Pies


Serve this savory pie loaded with chicken and broccoli – a tasty dinner for your family made using Original Bisquick

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Rate this recipe 4.4/5 (13 Votes)


  • Chicken-Broccoli Mixture
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup Green Giant™ frozen chopped broccoli, thawed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese (4 oz)
  • Baking Mixture
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 2 eggs


Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

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; cook 2 to 3 minutes.
Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through.
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-broccoli mixture.
Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
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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