I love simple recipes! Mini Chicken Pot pies are easy to make, they are delicious, and they are super cute! This is a great idea for an appetizer, finger food at a party, Include at your next Christmas gathering. The Video is great and will step you through how to make the mini Pot Pies, and below I have included the recipe.
Ingredients:
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
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
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup 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) 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.
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
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
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup 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) 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.
Recipe and video can be found at http://www.bettycrocker.com/recipes/impossibly-easy-mini-chicken-pot-pies/9a1006cf-5b40-4c87-acd8-9c3436210129
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