Saturday, May 16, 2015

Impossibly Easy Mini Chicken Pot Pies

From: Betty Crocker

Chicken mixture:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground thyme
1 cup shredded Cheddar cheese
Baking mixture:
1/2 cup Bisquick
1/2 cup milk
2 eggs
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.

Thumbs up! This is a really easy recipe to throw together. I love chicken pot pie and this had the perfect balance of "crust" and mixture. I also loved how easy it was to heat up the leftovers and eat them on the run! I will definitely be making these again!

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