Anyone who knows my little Drew will tell you that he loves his momma’s Chicken Pot Pie. I thought that it would be fun to surprise him last night with these homemade Mini Chicken Pot Pies for dinner. He gobbled them up and I am sure that your kiddos will enjoy them as well. They are super easy to make and perfect for little hands!
INGREDIENTS
1 lb. boneless skinless Chicken Breasts (I used one package of Perdue Shortcuts Chicken)
1 medium onion
1/2 cup chicken stock
1 Cup Frozen or Fresh Veggies (I used what I had on hand. I blanched some carrots and used canned Green Beans)
Salt/Pepper to taste
1 Cup Shredded Cheddar Cheese
1 tbsp. vegetable oil
1/2 cup Bisquick
1/2 cup milk
2 eggs
DIRECTIONS:
- Preheat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray.
- Place the vegetable oil in a non-stick skillet and sautee the onion. Add the chicken breast and chicken stock and heat until simmering.
- Add the veggies and seasonings.
- Heat until hot then let sit for a few minutes.
- Add the cheese.
- Mix together the Bisquick, Milk and Eggs in a medium bowl.
- Place one tbsp. of the baking mixture in each muffin tin. Then, place about 1/4 cup of the chicken mixture on top of that. Once all of the chicken mixture is in the tins take the remaining baking mixture and place on top of each “muffin”
- Place in the oven to bake for around 25-30 minutes. Take out of the oven to let cool for several minutes before serving.
*this recipe is adapted from Betty Crocker
Eat & Enjoy! 
