Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

9

"Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix."

Ingredients

1 h {{adjustedServings}} servings 267 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Wow my family loved this recipe will for sure make again.

No one cared for this at all.

I liked it, I wanted to save time so I used a large drained can of chicken. Mine was not salty at all. It got family approval