Mini Chicken Pot Pies
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These personal-size portions of Mini Chicken Pot Pies bake up in no time in our ovens. Using readily available shortcut ingredients from our market; we'll feel like homemade heroes without the hard work!
What You'll Need:
- 1 (9-ounce) package refrigerated cooked chicken strips, diced
- 1 (12-ounce) jar chicken gravy
- 1 cup frozen peas and carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup pancake and baking mix
- 1/2 cup milk
- 2 eggs
What To Do:
- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, combine chicken, gravy, vegetables, salt, and pepper; mix well. In a small bowl, combine baking mix, milk, and eggs with a fork, mixing until well blended.
- Spoon 1 tablespoon baking mixture into each muffin cup. Top with 1 tablespoon chicken mixture, then spoon another tablespoon of baking mixture over chicken mixture.
- Bake 30 to 35 minutes, or until golden brown. Cool 5 minutes, loosen sides of pies from pan, and serve immediately.
Looking for more easy weeknight dinners? Check out our free eCookbook, Easy Weeknight Dinners: 20 Recipes for the Busy Cook!
- Check out other fun ways to use your muffin tin with our recipe collection Unexpected Muffin Tin Recipes: 16 Easy Muffin Tin Recipes.
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