Tuesday, 7 January 2014

Impossibly Easy Mini Chicken and Broccoli Pies


Prep Time: 15min
Total Time: 60min
Servings: 6


Ingredients

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

Directions

  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In 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.
  • 3In 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.
  • 4Bake 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.

    Expert Tips

    Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
    Source:  www.Bettycrocker.com

    1 comments:

    Carol Liles | 17 June 2016 at 00:38  

    would it be ok to use can biscuits instead of bisquick?

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