Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick(R) mix.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Chicken Mixture:

Baking Mixture:

Directions

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

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  • 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 until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

  • 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 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.

Nutrition Facts

265 calories; 13.6 g total fat; 115 mg cholesterol; 518 mg sodium. 12.1 g carbohydrates; 23.7 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2014
Wow my family loved this recipe will for sure make again. Read More
(19)

Most helpful critical review

Rating: 2 stars
10/23/2014
No one cared for this at all. Read More
(6)
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/27/2014
Wow my family loved this recipe will for sure make again. Read More
(19)
Rating: 5 stars
04/27/2014
Wow my family loved this recipe will for sure make again. Read More
(19)
Rating: 2 stars
10/23/2014
No one cared for this at all. Read More
(6)
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Rating: 4 stars
11/27/2014
I liked it I wanted to save time so I used a large drained can of chicken. Mine was not salty at all. It got family approval Read More
(6)
Rating: 5 stars
12/16/2014
My boyfriend loved these. Use chicken with herbs soup for more flavor. You can also make this in pie pan just put Bisquick mixture on top and bake. Read More
(5)
Rating: 1 stars
12/12/2014
For some reason it was WAY to salty! We tend to not use salt at all so I only used half of what was called for and it was still too much to even enjoy the recipe. Sorry but this one is not a keeper! Read More
(2)
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Rating: 4 stars
02/22/2015
Really tasty but a little dry I would make it again but maybe add more cheese or inject cream of potato soup after baking Read More
(2)
Rating: 4 stars
10/17/2015
I cheated big time. I used left over baked chicken and Bisquick biscuits from a tube. I pressed a biscuit into the muffin tin and pushed the sides up. I put a little Mexican Fiesta blend cheese in the bottom and on the top of each mini pie & covered them with a flattened biscuit. I made a few for myself minus the cheese & they were slightly dry. But still very edible. But the cheese lover who lives here munched down three of the ones with cheese and we froze the rest for quick snacks. I will make these again. Read More
(2)
Rating: 5 stars
12/01/2014
Absolutely loved this recipe. Read More
(1)
Rating: 2 stars
12/03/2014
These were okay. We concluded that more herbs might have helped but in the end the effort spent would have been better suited on another meal. Read More
(1)