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.

7UP Biscuits

Ingredients
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7Up
3 Tbsp melted butter

Preheat oven to 450F
Mix sour cream and Bisquick.  Add 7up and mix.  Makes a very soft dough. Sprinkle Bisquick on solid surface, like countertop, and pat dough out into a 9in square.  Using a pizza cutter, cut dough into 9 squares.
Coat the bottom of a 9 in square baking dish with 2 Tbsp of the melted butter.  Place biscuits in pan and bake for 12-15 minutes until golden brown.  Remove from oven and brush tops with remaining butter.

Bisquick Breading (Yes the pancake mix)

Use for chicken, fish, porkchops, etc.

Basic Coating

Mix:
2/3 cup Original Bisquick Mix
1 1/2 tsp paprika
1 tsp salt
1/4 tsp pepper

Coat:
2 1/2 lbs cut up chicken or
1 lb fish filets or
1 1/2 lbs porkchops

Melt 1 tbsp butter in a 13 x 9 inch glass baking dish. Bake at 425 degrees.

Bake Times:

Chicken: Bake 50 minutes, skin side down, turning chicken after 35 minutes, until juices run clear and chicken is no longer pink when centers of thickest pieces are cut.

Fish: Bake 25 to 30 minutes or until fish flakes easily with a fork.

Pork: Bake 50 minutes, turning pork chops after 25 minutes, until no longer pink when centers of thickest pieces are cut.

Coating Variations:

Asian:  Omit paprika and pepper.  Add 3 tbsp sesame seed, 1 tbsp lemon zest, 1 1/2 tsp garlic powder, and 1 tbsp soy sauce.

Italian: Add 1 tbsp Italian seasoning and 1/2 tsp garlic powder.

Mexican: Decrease Bisquick mix to 1/2 cup. Add 2 tbsp cornmeal and 1 to 2 tbsp chili powder.

Summer Herb: Add 1 tbsp each chopped fresh basil, parsley & rosemary.

Make it a meal with: Green Beans with Pecans & Lemon, 7UP Biscuits, and Microwave Cake in a Mug