Mini Chicken Pot Pie

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I planned on making a lot of dished for this 4th July week but unfortunately was stuck up with loads of studies and work so could not execute the plan.
So this is the last and 5th recipe for m 4th July cooking spree.


A pot pie is a term for a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.
An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas). 
The distinction between a pot pie and other types of savoury pie is specific to the United States of America. 
There are so many recipes available on the internet for this popular American dish, but I decided to go with this one that I found on the Bisquick website as they are mini and can the serving would be very easy when entertaining a big group of people.


Ingredients:


Chicken Mixture 
  1. vegetable oil: 1 tablespoon 
  2. boneless skinless chicken breasts: 1lb , cut into bite-size pieces
  3. onion: 1 medium chopped (1/2 cup)
  4. chicken broth: 1/2 cup 
  5. frozen peas and carrots: 1 cup 
  6. salt: 1/2 teaspoon 
  7. pepper: 1/4 teaspoon 
  8. ground thyme: 1/4 teaspoon 
  9. shredded Cheddar cheese: 1 cup  (4 oz)
Baking Mixture
  1. Original Bisquick® mix: 1/2 cup 
  2. milk: 1/2 cup 
  3. eggs: 2
Procedure:


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

I found this recipe to be really great for potlucks and picnics. I hope this helps you plan your next party menu.

I was planning on enjoying these mini pies while watching the beautiful firework at the Central Park with Tanmaya and my dear friends but unfortunately they stopped the fireworks :(


So would enjoy them with mashed potatoes in a glass of chilled lemonade for lunch instead

I hope you have great time.
Till then Happy Blogging
Rakhee

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