Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

Chicken Mixture
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)
Baking Mixture
1/2
cup Original Bisquick® mix
1/2
cup milk
2
eggs
  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.
Makes 6 servings (2 mini pies each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make Ahead
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition Information:

1 Serving (1 Serving (2 Mini Pies))
  • Calories 290
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 130mg;
  • Sodium 600mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 3 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.