Mini Chicken Pot Pies: Makes 14 Muffins
2/3C Bisquick
2 Eggs
3/4C Milk
1lbs Chicken Breast - boneless / skinless - Chopped
3/4C Carrots - Finely Chopped
1/4C Onions - Finely Chopped
1/2C Celery - Finely Chopped
1/2C Peas
2TB Flour
1C Chicken Stock
1tsp Olive Oil
Rosemary
Thyme
Salt & Pepper
Mix the chicken with approximately 1/4tsp rosemary and 1/4tsp thyme with some salt and pepper. Place 1tsp of olive oil in a saute pan over medium heat and add the chicken in a single layer and cook for approximately 6-8 minutes until fully cooked through. Remove the chicken from the pan, add the remaining olive oil with the onions, celery and carrots and another 1/4tsp each of rosemary and thyme and cook over medium heat for 6-8 minutes until the vegetables are tender, remove from the pan and place with the chicken.
Mix together the chicken stock and 1/4C of milk with the flour until the flour is fully incorporated, add a pinch of salt and pepper. Add the sauce to the saute pan over medium heat and stir constantly while it thickens, add back the chicken and veggies and stir to coat in the gravy.
Mix together the Bisquick, eggs and remaining 1/2C of milk and pour half of the batter evenly into 14 greased muffin tins, then split the chicken mixture into the muffin tins and carefully top with the remaining batter. Place in a 375° oven for 25-35 minutes until the bisquick has set and begun to brown.
Remove from the oven and let them sit for a minute then serve and enjoy! Now be aware these aren't going to come out of the pan absolutely beautifully but really when we're talking wonderful chicken pot pie deliciousness does it matter? I found waiting 3-4 minutes after taking them out of the oven helped them come out in 1 piece when I ran a knife around the edge and used a large spoon to scoop under each one.
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WW: 2 Points Plus / muffin
these were super. i used some steam fresh frozen veggies with carrots, corn, peas, lima beans and green beans and then added the fresh chopped celery and onion. also added in a little fresh garlic minced and greek seasoning plus mrs. dash tomato basil seasoning. turned out super tastey. will definitely be making these again.
ReplyDeleteI really like these muffin ideas lately, so I tried another just like this, but substituted tuna (canned in water, drained) for the chicken (I don't eat meat). I also substituted a vegetable stock bouillon cube for the chicken stock. I just used the veggies I had in the house, which where caramelized onion, broccoli and tomato. Although my muffins were different from this recipe exactly, I did like the new idea of mixing the broth and flour, it created a yummy texture. I learned from making the 'taco muffins' to shred/mince the bulky ingredients (tuna, chicken, beef, etc.) more finely, so that made a difference this time. All in all VERY yummy and I will be making JK's [insert savory ingredient] Muffins all the time now! Thanks Jillian!
ReplyDeleteThese were great!!!
ReplyDelete