Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
265 Calories
Recipe Instructions
Step 1
Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
½ teaspoon salt
½ cup milk
1 tablespoon vegetable oil
1 cup shredded Cheddar cheese
1 medium onion, chopped
½ cup chicken broth
¼ teaspoon pepper
2 each eggs
1 cup frozen peas and carrots
½ cup Original Bisquick® mix
¼ teaspoon ground thyme
1 pound boneless skinless chicken breasts, cut into bite-size pieces
