Mini, Healthy Chicken Pot "Pie"

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

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.


Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user BCMAPBJ.