impossibly easy mini chicken pot pies

Ingredients

• Servings: 6
• chicken mixture:
• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion, chopped
• 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
• baking mixture:
• 1/2 cup original bisquick® mix
• 1/2 cup milk
• 2 eggs

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• 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 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.