Mini Chicken Pot Pies Made w/ Bisquick

Ingredients:

• 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

Directions:

• 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