Impossibly Easy Mini Chicken and Broccoli Pies

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 cup Broccoli, frozen
  • 1 Onion, chopped (1/2 cup, medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Bisquick mix, original
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Milk

Found on bettycrocker.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion, chopped (1/2 cup)
• 1 cup frozen chopped broccoli, thawed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Cheddar cheese (4 oz)
• 1/2 cup Original Bisquick™ mix
• 1/2 cup milk
• 2 eggs

Directions

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 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; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
• 4 Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. 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.

Nutrition