Mini Chicken Pot Pies

These wound up being amazing!! Taken from the amazing Betty F Crocker, I have enjoyed these and will add them to a must have once a month! They are best eaten with a large salad or bowl of tomato soup.

Impossibly Easy Mini Chicken Pot Pies

Ingredients

Chicken Mixture

1  tablespoon vegetable oil

1  lb boneless skinless chicken breasts, 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 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 liberaly 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.

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. Top with cheese. 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.

Notes -
- Don't overcook the chicken. Especially if you plan to use this for leftovers. When you reheat the pies, the chicken will dry out.
- My liquid didn't absorb, so I used a slotted spoon to remove the chicken and vegetable mixture from the pan into the muffin tin.
- To keep the propotions of chicken & veggies, I'll probably dish out the chicken & onion next time and then add the mixed veggies.
- Top with a Tator Tot (or 4) for mini-Tator Tot casseroles.