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Impossibly Easy Mini Chicken Pot Pies

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By Betty Crocker Kitchens
Updated Oct 2, 2013
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Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Impossibly Easy Mini Chicken Pot Pies

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 12
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Ingredients

Chicken Mixture

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

290 Calories
15g Total Fat
26g Protein
12g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Mini Pies)
Calories
290
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
6g
31%
Trans Fat
1/2g
Cholesterol
130mg
44%
Sodium
600mg
25%
Potassium
300mg
8%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
5%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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