recipe

Classic Recipe

Mini Muffin Chicken Pot Pies

Mini Muffin Chicken Pot Pies

12

mini muffin pot pies

60min

Total Time

20min

Active Time

dinner

Course

How to Make

Ingredients

For Pie 'Crust'

1/2 cup
Birch Benders Classic Recipe Pancake Mix
1/2 cup
Milk
2
Eggs
 
Cooking Spray

For Filling

2 tbsp
Olive Oil
1 lb
Boneless Skinless Chicken Breasts, cubed
1
Medium Onion, Chopped
1/2 cup
Chicken Stock
1 cup
Frozen Peas and Carrots
1/2 tsp
Salt
1/4 tsp
Pepper
1 tsp
Fresh Thyme
1/4 cup
Fresh Grated Parmesan
Directions
 
  1. Preheat 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. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat an additional 3- 5 minutes, stirring occasionally until almost all liquid is absorbed. 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 mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  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.