Chicken Recipe ⇉ Impossibly Easy Mini Chicken Pot Pies

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion, chopped
• ½ cup chicken broth
• 1 cup frozen peas and carrots
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground thyme
• 1 cup shredded Cheddar cheese
• ½ cup Original Bisquick® mix
• ½ cup milk
• 2 eggs

Cooking Directions

1. Heat oven to 375 degrees 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.

Nutrition Facts

• calories265.4
• carbohydrateContent12.1 g
• cholesterolContent115 mg
• fatContent13.6 g
• fiberContent1.4 g
• proteinContent23.7 g
• saturatedFatContent5.9 g
• sodiumContent518 mg
• sugarContent2.1 g