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Impossibly Easy Mini Chicken Pot Pies
Impossibly Easy Mini Chicken Pot Pies
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Prep Time:
20 minutes
Total Time:
1 hour
Savor a delicious chicken pot pie with peas and carrots made effortlessly with Original Bisquick® mix.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 2 eggs
Instructions:
  • Preheat oven to 375°F and coat 12 regular-size muffin cups with cooking spray.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Cook chicken for 5 to 7 minutes, stirring occasionally, until no longer pink in the center. Add onion and chicken broth; bring to a simmer. Stir in frozen vegetables and seasonings. Cook until hot, stirring occasionally until almost all liquid is absorbed. Let cool for 5 minutes, then stir in cheese.
  • Mix baking ingredients until combined. Fill each muffin cup with 1 tablespoon of the baking mixture, then add 1/4 cup of chicken mixture on top. Finish by adding another tablespoon of baking mixture to cover the chicken in each muffin cup.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then gently loosen the sides with a knife, remove from the pan, and place top sides up on a cooling rack. Let cool for an additional 10 minutes before serving.

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