Mini Chicken Pot Pies

By carvalhohm

Ingredients

• 1 (9-ounce) package refrigerated cooked chicken strips, diced
• 1 (12-ounce) jar chicken gravy
• 1 cup frozen peas and carrots
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup pancake and baking mix
• 1/2 cup milk
• 2 eggs

Preparation

Step 1

Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, combine chicken, gravy, vegetables, salt, and pepper; mix well. In a small bowl, combine baking mix, milk, and eggs with a fork, mixing until well blended.
Spoon 1 tablespoon baking mixture into each muffin cup. Top with 1 tablespoon chicken mixture, then spoon another tablespoon of baking mixture over chicken mixture.
Bake 30 to 35 minutes, or until golden brown. Cool 5 minutes, loosen sides of pies from pan, and serve immediately.

Makes: 12