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
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
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