Mini Chicken Pot Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped (1/2 cup)
• 1 cup frozen mixed vegetables, thawed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese (4 oz)
• 1/2 cup original bisquick baking mix
• 1/2 cup milk
• 2 eggs

Recipe

• 1 1. heat oven to 375°f spray 12 regular-size muffin cups with cooking spray.
• 2 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; cook 2 to 3 minutes. add vegetables, salt and pepper, stirring occasionally, until mixture is heated through. cool 5 minutes; stir in cheese.
• 3 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-vegetable mixture. spoon 1 tablespoon baking mixture onto chicken-vegetable mixture in each muffin cup.
• 4 4. bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. 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 makes 6 servings (2 mini pies each).