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Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
Bisquick(R)

Bisquick®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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:
  • 123 mg
  • 41%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Teri Jackson
0

Teri Jackson

4/27/2014

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

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