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Mini Chicken Pot Pies

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stuffing 🙂

Yesterday me and Zigs made some yummy Mini Chicken Pot Pies! Not only as the final product awesome, but the pot pie stuffing rocked as a dip with some Ritz crackers!

Here’s what the recipe calls for…….

Baking Mix

– 3/4 cups of Original Bisquick mix

– 1/2 cup of milk

– 2 eggs

Stuffing

– 3 cups of shredded chicken

– 1 cup of peas and corn (frozen of canned)

– A handful of chopped baby carrots

– Half of a medium onion, chopped

– 1 cup of shredded cheddar cheese

– Salt and pepper to taste

– 1 cup of chicken broth

Recipe

Preheat oven for 375°

In a hot skillet greased with about a tablespoon or so of vegetable oil, add chicken and allow to heat up for about 5 to 7 minutes.

Once the chicken is heated, add onion and broth and allow it to heat until it begins to simmer.

Once simmering, add peas, carrots, corn, and seasonings. Heat until hot and stir occasionally until all broth is absorbed.

Turn off heat and allow cooling for 5 minutes.

Once cooled, stir in cheddar cheese.

(Congrats the delicious stuffing is made!!)

Now, once you’ve made the stuffing, we”ll move unto the batter.

Add all ingredients together, eggs, Bisquick, and milk, and whisk until thoroughly mixed.

Once mixed, pour about two tablespoons of mixture into each cup of a greased muffin tin.

Add a heaping spoonful of stuffing to each cup, and then top off with another two to three tablespoons of mixture. (This recipe generally makes seven or eight)

Place into preheated oven and cook for 25 to 30 minutes!

(Quick side note- they are easier to lift from the muffin tin once they’ve cool so allow 5 to 10 minutes to cool once they’ve been taken out of the oven!)

Enjoy! 🙂

P.S, you will, no doubt, have extra stuffing. Crack open the food cabinet, grab the Ritz Crackers and enjoy!

Tell us how you liked it or if you have any suggestions for us in the comments, we want to hear from you!

~Zola

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