Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

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.
Impossibly Easy Mini Chicken Pot Pies
Impossibly Easy Mini Chicken Pot Pies
Impossibly Easy Mini Chicken Pot Pies
Impossibly Easy Mini Chicken Pot Pies

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

Categories

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