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Impossibly Easy Mini Thai Chicken Pies
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Elevate your Asian dinner with a cheesy chicken and onion pie using Original Bisquick® mix. Perfect for a family meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup sliced green onions (4 medium)
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon Thai red curry paste
  • 1 tablespoon fresh lime juice
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup salted cocktail peanuts
  • 1/4 cup sliced green onions (4 medium, if desired)
Instructions:
  • Preheat oven to 375°F and generously 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 cook for 2 to 3 minutes. Stir in green onions, cilantro, red curry paste, and lime juice, cooking until heated through. Let the mixture cool for 5 minutes, then stir in the cheese.
  • In a medium bowl, whisk together the baking mixture ingredients until well combined. Fill each muffin cup with 1 scant tablespoon of the baking mixture. Top with approximately 1/4 cup of the Thai chicken mixture. Spoon 1 tablespoon of the baking mixture on top of the Thai chicken mixture in each muffin cup.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean and the tops of the pies are golden brown. After 10 minutes of baking, gently open the oven and sprinkle 1/2 tablespoon of peanuts on top of each muffin. Resume baking, then let cool for 5 minutes. Using a thin knife, loosen the sides of the pies from the pan, then place them top side up on a cooling rack. Allow them to cool for an additional 10 minutes before serving with sliced green onions.

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