Mini Chicken Pot Pie

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped (1/2 cup)
• 1 cup frozen mixed vegetables, thawed and drained
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup shredded cheddar cheese (4 oz)
• 12 cup original Bisquick baking mix
• 12 cup milk
• 2 eggs

1. 1.
2. Heat oven to 375F Spray 12 regular-size muffin cups with cooking spray.
3. 2.
4. In 10-inch nonstick skillet, heat oil over medium-high heat.
5. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
6. Add onion; cook 2 to 3 minutes.
7. Add vegetables, salt and pepper, stirring occasionally, until mixture is heated through.
8. Cool 5 minutes; stir in cheese.
9. 3.
10. In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
11. Spoon 1 scant tablespoon baking mixture into each muffin cup.
12. Top with about 1/4 cup chicken-vegetable mixture.
13. Spoon 1 tablespoon baking mixture onto chicken-vegetable mixture in each muffin cup.
14. 4.
15. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
16. Cool 5 minutes.
17. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.
18. Cool 10 minutes longer, and serve.
19. Makes 6 servings (2 mini pies each).

vegetable oil, chicken breast, onion, mixed vegetables, salt, pepper, cheddar cheese, baking mix, milk, eggs

Taken from www.food.com/recipe/mini-chicken-pot-pie-486721 (may not work)