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Mini Chicken and Broccoli Pies


Ingredients

Chicken-Broccoli Mixture

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup Green Giant™ frozen chopped broccoli, thawed and drained
½  teaspoon salt
¼  teaspoon pepper
1  cup shredded Cheddar cheese (4 oz)


Baking Mixture

½  cup Original Bisquick™ mix
1/2   cup milk
2  eggs

Directions

1)     Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2)   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; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3)  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-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
4)  Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. 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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