Impossibly Easy Mini Chicken Pot Pies
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
35
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 medium
Onion (chopped)1 cup
Chicken Broth1 tsp
Salt1 tsp
Pepper1 tsp
Ground Thyme1 cup
Shredded Cheddar Cheese1 cup
Milk2
EggsDirections:
1
Heat oven to 375 degrees F
2
Spray 12 regular-size muffin cups with cooking spray
3
In 10-inch nonstick skillet, heat oil over medium-high heat
4
Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center
5
Add onion and chicken broth; heat to simmering
6
Add frozen vegetables and seasonings
7
Heat until hot, stirring occasionally until almost all liquid is absorbed
8
Cool 5 minutes; stir in cheese
9
In medium bowl, stir baking mixture ingredients with whisk or fork until blended
10
Spoon 1 scant tablespoon baking mixture into each muffin cup
11
Top with about 1/4 cup chicken mixture
12
Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup
13
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean
14
Cool 5 minutes
15
With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack
16
Cool 10 minutes longer, and serve