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Impossibly Easy Mini Thai Chicken Pies

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6
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Add something cheesy to your family’s Asian dinner tonight! Serve this baked pie made using chicken, onions and Original Bisquick® mix – perfect for dinner.
By Betty Crocker Kitchens
Updated Oct 2, 2013
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Ingredients

Thai Chicken Mixture

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 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)

Baking Mixture

Garnishes

  • 1/2 cup salted cocktail peanuts
  • 1/4 cup sliced green onions (4 medium, if desired)

Steps

  • 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; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. 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 Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. 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; serve with sliced green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

330 Calories, 18g Total Fat, 28g Protein, 13g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Mini Pies)
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
430mg
18%
Potassium
340mg
10%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
7%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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