12.14.2015

Mini Chicken Pot Pies

Sometimes it’s impossible to have dinner ready for the family, but to make something our son will like too makes meals even harder. He loves pot pies, but when I pull those out of their box I worry what could really be in those things. Really I have never worried about processed foods but when you pull a pie out of a box and it look more like a brick you wonder what it could really be made out of. Well, the worry is over.

These mini chicken pot pies were so easy to make and my son absolutely loves them. We were watching Toy Story for the billionth time and he just enjoyed his entire mini chicken pot pie while watching Buzz and Woody argue over if Buzz was toy or not. He’s seen it a billion times, but he was so intrigued with his mini chicken pot pie that he ate every bite. As a matter of fact, he ate two of them and then another one the same night. 

It’s hard finding that perfect meal for your kids, especially this time of year. We get so busy with all the hustle and bustle, but we have to remember that maybe we aren’t hungry, our kids are. These mini chicken pot pies are not only delicious, but super easy to make. To find a delicious and simple recipe is like finding gold. Give these mini chicken pot pies a try.

Mini Chicken Pot Pies
Recipe Type: entree
Cuisine: Pot Pies
Author: Betty Crocker
Prep time:
Cook time:
Total time:
Serves: 9 servings
These mini chicken pot pies are simple and will be a success with your little ones.
Ingredients
  • Chicken Mixture
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium white 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
Instructions
  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.

 

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