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​​These Recipes Have Been Around Since the Beginning of this Recipe Blog. They are Yummy, but If you are looking for Healthy go to the Healthy link (adding soon).  Over the Years, I have realized how important "healthy" is to me and my family!

Impossibly Easy Mini Chicken 'n Broccoli Pies

4/16/2012

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Pinterest-Kristin Georgevitch Crowder,bettycrocker.com
Ingredients:

Chicken-Broccoli Mixture
1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup) 1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar Cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Directions:

  1. Heat oven to 375°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; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. 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-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup. 
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. 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.

*You can use your imagination and make a variety of fillings for your mini pot pies.



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