Tuesday, August 21, 2012

I don't want to make you jealous, but these were DELICIOUS!  
This is originally a Betty Crocker recipe.  According to their website, it's been pinned on Pinterest over 16 thousand times.  THOUSAND.  Yep, it's a popular one.

I learned from my Mini Cheeseburger Cups experience to make just a little extra of the Bisquick mix.  If you follow the BC recipe to the letter you may end up just a little shy on this mixture.  
The chicken filling was so delicious that I'd make this to serve over fresh biscuits or over some rice any day of the week.  I changed up the spices.  I seasoned the meat as it was cooking with some Paula Deen's house seasoning, salt, and a lot of black pepper.  Then when the recipe actually called to add the seasoning I added more black pepper, a big pinch of crushed red pepper flakes, and Italian seasoning.  My mouth is watering as I type this just thinking about it.  Yes, this weekend I'll be mixing up another batch of this this weekend to put over a fresh batch of biscuits.
Scoop a big spoon full into each cup.
Then put another tablespoon of the Bisquick mix on top.
Bake them at 375* for 25-30 minutes.  Now, resist the urge to dig into them right away.  Let them cool for a few minutes so they'll be easier to remove.  Then serve them up and enjoy!
This is how mine turned out.  Delicious, right?
And this is how the Betty Crocker amazing food photographers' turned out.  Mine were pretty spot on!
Impossibly Easy Mini Chicken Pot Pies
So, the low down is that you should make these.  They're YUMMY!



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
1/4
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:
  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In 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.
  • 3In 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.
  • 4Bake 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.

Tagged: ,

4 comments:

  1. Yummm to that chicken mixture, yuck to that Bisquick! I think I will take this chicken mixture over rice idea and run to the store with it. I love the insides of chicken pot pies and always leave the pie part. Typical.

    ReplyDelete
    Replies
    1. You are such a weirdo, but I still love ya. I'm going to try those 7-up biscuits everyone is raving about and serve it over that. Let me know how your rice and chicken mixture turn out.

      Delete
  2. OH MY...That sounds so yummy!! I remember that big box of Bisquick in my mothers pantry as a child. I swear she used that for everything. If it wasn't for them my mother couldn't cook!! :)

    I love your ideas!!!

    ReplyDelete
    Replies
    1. Thanks, girlie! Let me know how yours turn out and if they kiddos like them.

      Delete

Thank you for stopping by! I love me some comments.
I prefer to reply via email so be sure you're not a "no-reply" commenter.