So, you like a good pot pie, but you don’t like the amount of time and mess and clean up it requires. Enter this hand-sized pie. I will, of course, be giving you the shortcut-loaded approach so you can have this ready to rock, faster. As a side note, if you have a member of your family that finds pot pies a creamy mess, but you love them, this recipe is a great middle ground because it’s savory, but not creamy. I can attest that it is both bitchy-spouse and fickle-toddler approved.
- 1 Tbsp Extra Virgin Olive Oil
- 1 pd chopped chicken breast or ground chicken
- 1 medium onion, chopped
- 1 cup frozen peas and carrots
- 1/2 cup chicken broth OR water with 1/4 cube of chicken boullion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheddar cheese
- 1/2 cup heart smart bisquick
- 1/2 cup whole milk
- 2 eggs
- Heat oven to 375 degrees 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 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.
This is a good, light dinner when everyone is busy doing their thing and makes an even easier lunch. Hope you like it, and if you are a food snob, find it in your heart to ditch the attitude about bisquick because it’s actually awesome.