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Mini Chicken Pot Pies Recipe

   
 

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     Mini Chicken Pot Pies

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 tbsp veg oil
1 lb chicken breast; cut up
1/2 cup chopped onion
1/2 cup chicken broth
1 cup peas & carrots
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
 
1/2 cuip Bisquick
1/2 cup milk
2 eggs
Instructions
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.


Originally Submitted 10/6/2013





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