WHAT TO SERVE WITH MINI CHICKEN POT PIES RECIPES

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IMPOSSIBLY EASY MINI CHICKEN POT PIES - BETTYCROCKER.COM



Impossibly Easy Mini Chicken Pot Pies - BettyCrocker.com image

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

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)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

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 CHICKEN BACON RANCH POT PIES RECIPE - PILLSBURY.COM



Mini Chicken Bacon Ranch Pot Pies Recipe - Pillsbury.com image

Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

1 cup diced cooked chicken
4 strips bacon, crisply cooked, crumbled
1 cup chopped fresh spinach leaves
1/4 cup chopped green onions
1/3 cup ranch dressing
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • In medium bowl, mix chicken, bacon, spinach, onion, dressing and 1/2 cup of the cheese until well mixed. Set aside.
  • Separate dough into 8 biscuits; press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 1/4-inch rim. Spoon about 1/3 cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  • Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Nutrition Facts : Calories 310 , CarbohydrateContent 27 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 13 g, SaturatedFatContent 6 g, ServingSize 1 Mini Pie, SodiumContent 720 mg, SugarContent 6 g, TransFatContent 0 g

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