Mini Chicken Pot Pies

Ingredients

Chicken Mixture

1tbsp vegetable oil

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

1 medium onion, chopped

1/2 cup chicken broth

1cup frozen mixed vegetables

1/2 tsp salt

1/4 tsp pepper

1cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick mix

1/2 cup milk

2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

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

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 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.

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.

This recipe could also be made with the left-overs from a grocery store rotisserie chicken.  Shred the leftovers and mix with thawed vegetables, cheese and seasonings. Omit chicken broth and skip the skillet step. Follow remaining steps as directed.