This is a print preview of "Chicken Pot Pie" recipe.

Chicken Pot Pie Recipe
by Beth Roan

Chicken Pot Pie

Easy chicken pot pies

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Ingredients

  • 1 Tbs vegetable oil
  • 1 lb chicken breasts, boneless & skinless - cut into bite-size pieces
  • 1/2 cup chicken broth
  • 1 cup peas and carrots, frozen
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground thyme
  • 1 tsp McCormick Grill Mates garlic & onion medley
  • 1 cup cheddar cheese, shredded
  • 6 Tbs cream of chicken soup
  • 1/2 cup Original Bisquick mix
  • 1/2 cup milk
  • 2 eggs

Directions

  1. Heat oven to 375 degrees. Spray 6 jumbo size muffin cups with cooking spray. Heat oil over medium-high heat in non-stick skillet. Add chicken to oil and cook for 7 minutes, stirring occasionally until chicken is no longer pink in the center. Add chicken broth, salt, pepper, thyme and garlic & onion medley. Heat to simmering. Add vegetables, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes then stir in cheese.
  2. In medium bowl, mix together Bisquick, milk and eggs. Spoon about 1 1/2 tablespoons of Bisquick mixture into each muffin cup. Top with about 1/2 cup chicken mixture. Spoon 1 tablespoon of cream of chicken soup on top of each muffin cup. Top with remaining Bisquick mixture.
  3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes then loosen sides of pies from pan with a knife. Remove from pan and place on cooling rack. Cool 5 minutes and serve.