Mini Impossible Chicken Pies

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 93.6
  • Total Fat: 4.1 g
  • Cholesterol: 49.2 mg
  • Sodium: 305.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 10.8 g

View full nutritional breakdown of Mini Impossible Chicken Pies calories by ingredient
Report Inappropriate Recipe

Submitted by:


This was an adapted Betty Crocker recipe (without the Bisquick!!!) This was an adapted Betty Crocker recipe (without the Bisquick!!!)
Number of Servings: 12


    Chicken Mixture

    1 tablespoon vegetable oil
    1lb (450g)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
    1/2 cup shredded low fat Cheddar cheese

    Baking Mixture

    1/2 cup Ground Almonds
    1/2 cup skim milk
    1 teaspoon of Baking Powder
    2 lrg eggs


You could also use cooked chicken breast to make it quicker and easier if you wish (using less oil as well), also use pre-cooked veggies or whatever you have in the fridge


Heat oven to 375F (190C).
Spray 12 regular-size muffin cups with cooking spray.
In a 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: 12 muffin size Mini Impossible Pies

Number of Servings: 12

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.