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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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11/12/2013

Impossibly Easy Mini Chicken Pot Pies

Well after the just "ok" chicken and broccoli pies, I went back to the Betty Crocker site yesterday and decided on another version.  I picked the Impossibly Easy Mini Chicken Pot Pies.  I did do things a bit differently from the original recipe and it worked for me.



1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (I actually  had a leftover cooked breast that I chopped up)
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 teaspoon poultry seasoning
1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Saute onion until soft, about 5 minutes and add poultry seasoning and cook for about 1 minute add chicken broth; heat to simmering. Add frozen vegetables, cooked chicken, salt and pepper. 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

(Mine only baked for 25 minutes and were perfectly done)



This version is so much better and the flavor of the poultry seasoning is perfect.  I will definitely make these again!

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