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

Minutes

Total Time

1:00

Hr:Mins

Makes

servings

Chicken Mixture

tablespoon vegetable oil

lb boneless skinless chicken breasts, cut into bite-size pieces

medium onion, chopped (1/2 cup)

1/2

cup chicken broth

cup frozen peas and carrots

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground thyme

cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2

cup Original Bisquick® mix

1/2

cup milk

eggs

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.

Makes 6 servings (2 mini pies each)

Nutrition Information:

1 Serving (1 Serving (2 Mini Pies))

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.