Impossibly Easy Mini Chicken Pot Pies

These cute little pies look yummy and easy to make too! These taste more like a quiche and have rave reviews. Make as directed or you can change it up a bit and make it your own (add crumbled bacon or use fresh or frozen spinach or broccoli that is thawed, and thoroughly drained instead of peas and carrots, mozzarella cheese instead of Cheddar, or a pinch of garlic, rosemary, etc.). A fun dinner from bettycrocker.com. *You can even freeze these. Wrap tightly in foil or resealable food storage bags. You can reheat in the microwave.

Impossibly Easy Mini Chicken Pot Pies

Ingredients:

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (or use leftover cooked chicken)
1 medium onion (1/2 cup), chopped (if tolerated)
1/2 cup chicken broth (without problem ingredients)
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
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


Directions:

1. 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.