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Impossibly Easy Mini Chicken Pot Pies

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

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( 71 Ratings)

71 Ratings

5 Stars 58%

4 Stars 24%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 59 )

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Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

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

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Directions

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Mini Pies)

Calories: 290
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 130mg; 130%;
Sodium: 600mg; 600%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 8%;

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:

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

REVIEWS & COMMENTS

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1 - 3 of 59 Reviews View All

Posted 4/27/2013 8:21:23 AM REPORT ABUSE robin flowers said:

Rating:

Fantastic taste. Fast to get together. Used Draind cans of Vegetables and added Garlic Powder n' Onion Powder. Turned out so Good the Two of Us eat 6 Muffins. Next Time we'll make as appetizers for party. Thanks for the Great Recipe !!

This reply was: Helpful Inspiring

Posted 4/14/2013 7:11:46 PM REPORT ABUSE i8ntrite said:

Rating:

tripling the batch and using frozen green beans, corn, carrots, and peas: used a heaping 1/2 cup in jumbo muffin pans. ended up with 12 that were a monster hit here!

This reply was: Helpful Inspiring

Posted 4/14/2013 4:58:56 PM REPORT ABUSE Momcooks62 said:

Rating:

Made these for dinner tonight. Wonderful! Used both chicken breast and thighs, added some garlic powder, and poultry seasoning in place of the thyme. Also used Monterey/Colby cheese. Thought of mixing the broth with heavy cream the next time to make a thicker sauce.

This reply was: Helpful Inspiring