Chicken pot pie is one of those comfort dishes that we all love but never have time to prepare. With so many ingredients and so many steps, I usually just leave this dish up to my grandma to make.
This impossibly easy mini chicken pot pie recipe uses a muffin tin to create the wonderful flavors we all crave! You can thank me later when you realize just how easy making dinner can be!
To start this wonderful chicken mix, brown the boneless, skinless chicken broth in a pan and add the onions, frozen peas and carrots, and chicken broth in a pan. After it cools, add in a surprise — a half cup of shredded cheddar cheese. Then begin the “pot pie” part of the recipe.
After preparing a regular Bisquick mix for regular biscuits, spoon a tablespoon of this in the bottom of a muffin tin. Then fill each tin with some of the chicken mixture. Then top with another spoon of the biscuit mix.
Bake for 25 to 30 minutes, or until they’re are beautifully brown. To help get them out of the pan, simply slide a knife under each one and they pop right out.
This recipe is perfect for children who are picky eaters. This is the type of thing you keep on hand in the refrigerator and warm them up for lunch. They can eat it like a cupcake. You can take a bunch of them along for a children’s birthday party and watch them eat something good for them instead of gorging on candy.
Enjoy this scrumptious recipe from BettyCrocker! SHARE the love and pass it on!