Impossibly Easy Mini Chicken Pot Pies

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Impossibly Easy Mini Chicken Pot Pies

Photo by cwyorkiex3 w.

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

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • CHICKEN MIXTURE:

  • 1

    tablespoon vegetable oil

  • 1

    pound chicken breasts, boneless skinless cut into bite-size pieces

  • 1

    medium onion, chopped (½ cup)

  • ½

    cup chicken broth

  • 1

    cup frozen peas and carrots

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • ¼

    teaspoon ground thyme

  • 1

    cup shredded Cheddar cheese (4 oz)

  • BAKING MIXTURE:

  • ½

    cup Original Bisquick® mix

  • ½

    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 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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