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Impossibly Easy Mini Chicken Pot Pies

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

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Rate this recipe 4.6/5 (33 Votes)
Impossibly Easy Mini Chicken Pot Pies 1 Picture

Ingredients

  • CHICKEN MIXTURE:
  • 1 tablespoon vegetable oil
  • 1 pound chicken breasts, boneless skinless cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (4 oz)
  • BAKING MIXTURE:
  • 1/2 cup Original Bisquick® mix
  • 1/2 cup milk
  • 2 eggs

Details

Preparation

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 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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