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Heat oven to 375°. Spray liberally 24 regular size muffin cups with cooking spray.
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In a large non-stick pan, heat oil over medium high heat. Add diced chicken and next four ingredients.
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Cook for 7 -10 minutes, stirring occasionally, until chicken is no longer pink.
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Remove chicken from pan and drain on a plate lined with paper towels. Add chopped onion to pan and sauté for 5 minutes. Sprinkle onions with 1/2 tsp. salt.
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Return chicken to pan and add chicken broth. Bring to boil, add frozen vegetables and stir. Lower heat and simmer until most of liquid is absorbed.
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Remove pan from heat and allow to cool for five minutes, then stir in cheese.
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While chicken mixtures cools. In a small bowl beat eggs and stir in milk. In large bowl add Bisquick then slowly whisk in milk/egg mixture.
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Add 1 tbsp. of baking mixture to the bottom of each cup.
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Top with 1/4 cup of chicken mixture.
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Spoon 1 tbsp. of baking mixture onto chicken in each muffin cup.
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Bake for 25 to 30 minutes or until toothpick inserted in center of pie comes out clean. Cool for 5 minutes before sliding a thin flexible knife around edges to loosen sides.
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Remove pies to cooling rack and place top sides up. Cool 10 minutes before serving. Serve with low-fat chicken gravy.