Stir It Up: Easy Mini Chicken Pot Pie - News weather sports for Youngstown-Warren Ohio

Stir It Up: Easy Mini Chicken Pot Pie

Easy Mini Chicken Pot Pie

Canola oil spray

1 tablespoon canola oil

2 tablespoons of butter

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

1 medium sweet onion, chopped (about 1/2 cup)

1/2 cup chicken broth

1/2 cup cream of chicken soup

1 cup frozen peas and carrots (may use frozen broccoli instead just make sure it is thawed, drained, and chopped)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 cup shredded Sharp Cheddar cheese, divided

1/2 cup baking mix

1/2 cup milk

2 eggs

Preheat oven to 375 degrees. Liberally spray 12 regular-size muffin cups with canola oil spray. Season the chicken with the salt and pepper. In a large skillet, over medium high heat, cook the chicken in the canola oil until no longer pink, about 7 minutes. Add the onions and continue to cook until they are soft and almost caramelized. Add the butter, garlic powder, chicken broth and chicken soup and bring to a simmer. Add the vegetables and cook until they are soft. Cook until the sauce is thick. Take off the heat and add 1 cup of the cheese.

Whisk the baking mix with 1/2 cup cheese, milk and eggs. Spoon a scant tablespoon of the baking mixture into each muffin cup and top each with about a fourth of cup of the chicken mixture and a sprinkle of the remaining cheese. Top each muffin with another tablespoon of baking mix. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool slightly then loosen side of the pies from the muffin pan with a thin knife. Remove from the pan and cool about 10 minutes before serving.

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