IMPOSSIBLY EASY MINI CHICKEN POT PIES - BETTYCROCKER.COM
Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 290 , CarbohydrateContent 12 g, CholesterolContent 130 mg, FatContent 2 , FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 6 g, ServingSize 1 Serving (2 Mini Pies), SodiumContent 600 mg, SugarContent 4 g, TransFatContent 1/2 g
MINI PECAN PIES RECIPE - PILLSBURY.COM
These sweet little pecan pies are the perfect dessert to share at a gathering. Make 16 bite-size servings in just 30 minutes!
Provided by Nikki Gladd
Total Time 30 minutes
Prep Time 10 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
- Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
- In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
- Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.
Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 5 mg, FatContent 3 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 14 g, TransFatContent 0 g
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