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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Impossibly Easy Mini Pies are ripe for the customizing. Learn how to develop taste sensations for every taste palate and occasion. It doesn't get any easier than this–really. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 medium onion, chopped (1/2 cup) |
1 cup frozen mixed vegetables, thawed and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded cheddar cheese (4 oz) |
1/2 cup original bisquick baking mix |
1/2 cup milk |
2 eggs |
Directions:
1. 1. Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
2. 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 vegetables, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3. 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-vegetable mixture. Spoon 1 tablespoon baking mixture onto chicken-vegetable mixture in each muffin cup.
4. 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.
5. Makes 6 servings (2 mini pies each).
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