IMPOSSIBLY EASY MINI CHICKEN POT PIES

Impossibly Easy Mini Chicken Pot Pies image

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

Provided by Bisquick

Categories Trusted Brands: Recipes and Tips Bisquick®

Time 1h

Yield 6

Number Of Ingredients 12

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Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
½ cup chicken broth
1 cup frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground thyme
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
½ cup milk
2 eggs

Steps:

Heat oven to 375 degrees 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.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 12.1 g, Cholesterol 115 mg, Fat 13.6 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 5.9 g, Sodium 518 mg, Sugar 2.1 g