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Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies

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Bisquick(R)

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

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

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.
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Reviews

Teri Jackson
15
4/27/2014

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

justchrys
4
10/23/2014

No one cared for this at all.

gayle
0
11/24/2014

No one in my family liked this recipe at all. I have used All Recipes over and over and this is the first one no one liked. For some reason it was WAY to salty! We tend to not use salt at all so I only used half of what was called for and it was still too much to even enjoy the recipe. Sorry, but this one is not a keeper! I will stick to my own version.