Quick, easy and delicious mini muffin chicken pot pie recipe

The house smells great as these delicious mini chicken pot pies cook. Talk about delicious! What a great, quick and easy recipe to warm the hearts of your family. These are yummy!

Ingredients

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

½ cup chicken broth

½ cup cream of chicken soup

1 cup frozen mixed vegetables

½ teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese (4 oz)

Crust Mixture

2 cups Bisquick mix (May substitute with gluten free Bisquick.)

1 cup low fat milk

2 eggs

Directions

Pre-heat oven to 375°F.

Spray a 12 count jumbo muffin tin with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring from time to time, until chicken is no longer pink in center. Add the chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring until nearly all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir crust mixture ingredients until mixed. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Cover the chicken mixture with 1 tablespoon baking mixture.

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.

Serve alongside mashed potatoes or rice, your favorite cooked vegetables and a green salad.

Delicious! I actually make these yummy eats pretty regularly. Each time they are wonderful and the kids love them too. This is the easiest, tastiest, greatest easy dinner recipe you'll have the pleasure of tasting.