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Easy Mini Chicken Pot Pies is the perfect recipe when you need a quick dinner idea the kids will love. All the comfort food goodness in a mini pot pie.

Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies is the perfect recipe when you need a quick dinner idea the kids will love. All the comfort food goodness in a mini pot pie.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Quinn Caudill

Ingredients

  • 1 tbsp olive oil
  • 2-3 lbs skinless boneless chicken pieces cubed into 1/2 inch pieces. (For a faster alternative use a whole rotisserie chicken, skinned, meat taken off the bone and chopped.)
  • 2 tsp Italian seasonings
  • 2 tsp seasoning salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 large onion finely chopped
  • 1 cup low sodium chicken broth
  • 2 cups mixed frozen vegetables (approximately 1 bag)
  • 1/2 tsp ground thyme
  • Salt and pepper to taste
  • 2 cups shredded low-fat mild cheddar or cheddar jack cheese

Baking Mix:

  • 1 cup Bisquick mix
  • 1 cup low-fat milk
  • 4 large eggs

Instructions

  1. Heat oven to 375°. Spray liberally 24 regular size muffin cups with cooking spray.
  2. In a large non-stick pan, heat oil over medium high heat. Add diced chicken and next four ingredients.
  3. Cook for 7 -10 minutes, stirring occasionally, until chicken is no longer pink.
  4. 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.
  5. 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.
  6. Remove pan from heat and allow to cool for five minutes, then stir in cheese.
  7. 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.
  8. Add 1 tbsp. of baking mixture to the bottom of each cup.
  9. Top with 1/4 cup of chicken mixture.
  10. Spoon 1 tbsp. of baking mixture onto chicken in each muffin cup.
  11. 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.
  12. Remove pies to cooling rack and place top sides up. Cool 10 minutes before serving. Serve with low-fat chicken gravy.

Recipe Notes

-Can be frozen for up to 1 month.

-First published by Quinn Caudill for DadWhats4Dinner.com ©2015