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Ingredients

1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped ½ cup chicken broth 1 cup frozen peas and carrots ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon ground thyme 1 cup shredded Cheddar cheese ½ cup Original Bisquick® mix ½ cup milk 2 eggs

Nutrition Info

265.4 calories carbohydrate: 12.1 g cholesterol: 115 mg fat: 13.6 g fiber: 1.4 g protein: 23.7 g saturatedFat: 5.9 g servingSize: - sodium: 518 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Heat oven to 375 degrees 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.

6 servings

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.