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Thursday, December 8, 2016

••••EASY MINI CHICKEN POT PIES๐Ÿ”๐Ÿ—๐Ÿง€๐Ÿถ๐Ÿณ!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana and Jim)





****EASY MINI CHICKEN POT PIES!!

  • Prep Time
    20 MIN
  • Total Time
    60 MIN




  • 6 Servings 


    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
    http://bettycrocker.com

    Directions 

    • 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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