Impossibly Easy Mini Chicken Pot Pies Recipe -
Impossibly Easy Mini Chicken Pot Pies Recipe
  • READY IN 1 hr

Impossibly Easy Mini Chicken Pot Pies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr


  1. Heat oven to 375 degrees 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 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.
  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 mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2014

Wow my family loved this recipe will for sure make again.

Most Helpful Critical Review
Oct 23, 2014

No one cared for this at all.

Nov 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

Dec 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.

Dec 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!

Feb 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

Feb 03, 2015

The husband and 4 yo really enjoyed these little minis. I didn't especially. Yes, definitely edible, but they are quite bland even after additional seasoning. They were just salty enough but lacked any sort of flavor depth. Great recipe for inspiration. I'll try it again with a rotisserie chicken, cornbread mix, yellow rice, saffron, scallions, red pepper flakes and curry. Maybe broccoli and cheddar baked in a stuffing mix too. Go easy on the filling as leftovers get a gross, soggy bottom. It's safe to fill up to the top of the cups with the bisquick mix. It doesn't really expand like I expected it to.

Dec 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.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 598 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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