Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 10.2 g
  • Cholesterol: 57.8 mg
  • Sodium: 223.8 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.8 g

View full nutritional breakdown of Impossibly Easy Mini Chicken Pot Pies calories by ingredient



Number of Servings: 12

Ingredients

    Chicken Mixture
    2 Tbsp Olive Oil
    2 lb chicken
    1 med onion, chopped
    1/4 chicken broth
    1 cup ea peas and carrots
    2 c cheddar cheese

    Baking mixture
    1/2 c bisquick mix
    1/2 c milk
    2 eggs

Directions

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 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.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.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: 2 mini pies

Number of Servings: 12

Recipe submitted by SparkPeople user CMROBERTS0617.