I made these delicious turkey pot pies for my boyfriend's family's finger food Thanksgiving meal. They were a hit, and the only thing I would change is using foil cupcake liners, since the pot pie stuck to the paper ones.
Ingredients:
Chicken Mixture
- 1
- tablespoon vegetable oil
- 1
lb boneless skinless turkey breasts, cut into bite-size pieces
- 1
- medium onion, chopped (1/2 cup)
- 1/2
- cup chicken broth
- 1
- cup frozen peas and carrots
- 1/2
- teaspoon salt
- 1/4
- teaspoon pepper
- 1/4
- teaspoon ground thyme
- 1
- cup shredded Cheddar cheese (4 oz)
Baking Mixture
- 1/2
- cup Original Bisquick® mix
- 1/2
- cup milk
- 2
- eggs
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
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 and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
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 mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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.
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