Ever feel like you can’t finish a whole entire pot pie? Well, here’s the perfect answer! Mini Pot Pies in a muffin tin!
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1 onion, chopped
1/2 cup chicken broth
1 cup peas and chopped carrots (frozen or fresh)
1/4 teaspoon ground thyme
1 cup shredded Cheddar
1/2 cup Original Bisquick™ mix
1/2 cup milk
Heat oven to 375°F. Spray 12 muffin cups with non stick spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes or until cooked all the way through. Add onion and chicken broth and simmer. Add peas and carrots and seasonings. Heat until liquid is absorbed and then cool and top with cheese.
In medium bowl combine Bisquick mixture. Add a spoonful of 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 comes out clean.
By: Savannah Cole