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I am a stay at home mom who finds little snippets of time to craft and create.

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Friday, July 6, 2012

Individual pot pies - Day 330

I made these cute little pot  pies the other day. The only thing that I would have changed is to include a sauce that usually you find in a pot pie. I would have it poured over the top or in a dish for dipping. Maybe That will be another post. 


Chicken-Broccoli Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup Green Giant® frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
 
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs 
  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 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 broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
  • 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-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
  • 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.

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