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

Photo by rose c.
Adapted from bettycrocker.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 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

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; 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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