••••EASY MINI CHICKEN POT PIES🐔🍗🧀🍶🍳!!••••

(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.