
Chicken Mixture:
1 Tbsp. Avocado oil
2 cups cooked chicken cut into pieces
1 medium onion diced
1/2 cup chicken broth
1 cup frozen frozen vegetables (peas, carrots, corn)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
1 cup shredded cheddar cheese
Baking Mixture:
1/2 cup Bisquick
1/2 cup milk
2 eggs
Gravy:
2 Tbsp. Flour
2 Tbsp real salted butter
Milk
1 Tbsp. Shredded cheddar cheese
-Heat Oven to 375 degrees. Spray regular size muffin tin with cooking spray.
-In a 10” pan, cook onion until translucent, add chicken broth, heat to simmering.
-Add chicken, frozen vegetables and seasonings. Heat until hot, stirring occasionally until most liquid is absorbed.
-Let cool five minutes, then stir in cheese
-In medium bowl, combine and mix baking mixture ingredients with spoon or wire whisk until well blended.
-Spoon one scant Tbsp. Baking mixture into each muffin cup.
-Top with about 1/4 cup chicken mixture.
-Spoon about 1 Tbsp. baking mixture into each cup on top of chicken mixture.
-Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.
While mini pot pies bake, prepare gravy:
-Melt butter in saucepan
-sprinkle in flour, whisk until paste forms
-slowly add milk and whisk constantly. Keep adding milk until desired texture is achieved
-add cheese, salt and black pepper
-Serve over Mini Pot Pies
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