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Friday, June 14, 2013

Mini Chicken Pot Pies Made w/ Bisquick

Mini Chicken Pot Pies Made w/ Bisquick


  • Thai Chicken Mixture:
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup sliced green onions (4 medium)
  • 1/2 teaspoon Thai red curry paste
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Baking Mixture: 1/2 cup milk; 2 eggs; 1/2 cup Original Bisquick® mix
  • Garnishes: 1/4 cup sliced green onions (4 medium, if desired); 1/2 cup salted cocktail peanuts

  • Preheat oven to 375°F.
  • Spray 12-cup muffin pan with cooking spray.
  • Heat oil over medium-high heat in 10″ nonstick skillet.
  • Cook chicken about 6 minutes, stirring occasionally.
  • Add onion and cook for 3 minutes.
  • Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
  • Whisk ingredients for baking mixture in a bowl until well combined.
  • Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
  • Bake for about 30 minutes.
  • 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
  • Close and continue baking.
  • Cool for 5 minutes. Loosen sides from the muffin pan with knife.
  • Remove from pan and place on a cooling rack. Let cool for 10 minutes.
  • Serve with slices of green onion.
Yield: 6
Submitted by: Stacy Jenkins

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