Impossibly Easy Mini Pies

I found this recipe at Betty Crocker and have had so much fun with it. I’ve made two different variations of the mini pie in the last day and it’s definitely a dish that will be added to my repertoire. This little Bisquick muffin can be filled with any variation of tasties that you want to eat. For the first pie, I followed the recipe exactly for the Chicken and Broccoli pie.

Chicken and Broccoli Mini Pies

Ingredients
1/2 cup Bisquick
1/2 cup milk
2 eggs
1 tbsp vegetable oil
1 lb skinless boneless chicken breasts, cubed
1/2 cup onion, diced
1 cup broccoli pieces
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup shredded Cheddar

Directions

1. Preheat the oven to 375. Spray a muffin tin with nonstick cooking spray and set aside.

2. In a bowl combine the Bisquick, milk, and eggs.

3. In a skillet heat the oil. Add the chicken and cook through. Add the onions and cook for 3 minutes. Add broccoli and heat through.

4. Scoop 1 tbsp of the batter into each of the muffin cups. Divide the filling equally between the 12 cups and scoop into the cups. Scoop 1 tbsp of batter over the top of each muffin cup.

5. Bake for 30 minutes.

Latin American Inspired Mini Pies

Ingredients
1/2 cup Bisquick
1/2 cup milk
2 eggs
1 tomato, diced
1 garlic clove, minced
1/2 onion, diced
2 tsp ground cumin
1 tsp jalapeno, minced
1 tsp oregano
1/2 cup potato chips, crushed
1/2 cup Cheddar cheese, grated
1 avocado, sliced

Directions

1. Preheat the oven to 375. Spray a muffin tin with nonstick cooking spray and set aside.

2. In a bowl combine the Bisquick, milk, and eggs.

3. In another bowl combine the tomato, garlic, onion, cumin, jalapeno, oregano, chips, and cheese.

4. Scoop 1 tbsp of the batter into each of the muffin cups. Divide the filling equally between the 12 cups and scoop into the cups. Scoop 1 tbsp of batter over the top of each muffin cup.

5. Bake for 30 minutes.

6. Garnish with avocado slices.

* Shared with Bake with Bizzy & Full Plate Thursday

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