Mini Muffin Chicken Pot Pies

Print Recipe
12 mini muffin pot pies
60min Total Time
20min Active Time
Dinner Course

How to Make

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