I ran across this delicious recipe a few weeks ago. It’s called a pot pie, but I’m not sure that’s what I’d call it. It’s not like your regular pot pie with a crust, filling and gravy. It’s more off a pie dough mixed with filling into a delicious bit-sized pot pie.
The awesome thing about this recipe is that you could do so much with it. I used veggies, chicken and cheese, but you could do almost any combination you wanted: ham and Swiss cheese, ground beef and taco seasoning with cheese, etc.
Anyway, if you need a quick meal that only takes 15 minutes to put together, this is it. I also think they’d freeze really well, so that’s a plus.
Muffin Pan Pot Pies
By Published: January 2, 2013
- Yield: 12 pies
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
I ran across this delicious recipe a few weeks ago. It's called a pot pie, but I'm not sure that's what I'd call it. It's not like …
Ingredients
- 1/2 cup Bisquick mix
- 1/2 cup milk
- 2 eggs
- 1 cup chicken cooked
- 1/2 cup mixed vegetables (corn, carrots, beans, etc.)
- 1/2 cup cheddar cheese
Instructions
- Mix the Bisquick mix, milk and eggs in a bowl. Spoon a little less than 1 tablespoon of the batter into each cup in a greased muffin pan.
- Mix the chicken, vegetables and cheese in a separate bow.
- Add a mounding 1/8 cup of filling mix to each cup in muffin pan.
- Add 1 tablespoon of Bisquick batter on top of the filling in each cup.
- Bake at 375° for 25-30 minutes.
These muffin pot pies look like something our family would love. I’ll have to try them soon!