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
- 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 bettycrocker.com
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.