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Mini Chicken Pot Pies

Kelly Vega

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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