Chicken pot pie is a wonderful comfort food. This recipe makes pot pies that are easy to make and eat! Now you may have been seeing commercials on TV for how Bisquick “isn’t just for making pancakes anymore”. Well…it’s true! This dinner delight is just one of the awesome dishes you can make using Bisquick. The great thing is you can use this recipe using a variation of fillings. Instead of chicken and veggies you could use pepperoni and cheese to make mini pizza muffins. The possibilities are endless! These little muffins also are perfect to stick in the freezer if you have any left over.
BISQUICK MINI POT PIES
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 (I use mixed veggies)
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
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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.
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.
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.