the impossibly easy chicken and vegetables mini-pies

It all started because I had a couple of pieces of chicken thigh left from another meal. Rummaging through my fridge, I found a zucchini and a red pepper. So I figured I could make a filling for a muffin out of what I had.

In addition, I had some Bisquick mix in the freezer, so this was as good a time as any to finish using whatever I had left.

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If you have never made an impossibly easy mini-pie, you really got to. 

It is so easy to make, and it is a great chance to use up all the left over meat and vegetables you have.

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The pies freeze well, and all you need to to is to thaw them and heat them in the microwave and you have a yummy breakfast or snack whenever you want!

Here are the instructions for making this delicious mini-pie that will please everyone!

In a skillet, saute some finely diced onion. Once the onions are soft and translucent (about 2-3 minutes), add the minced garlic and continue to saute for another minute or so.

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Add the chicken and stir to mix.

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Add the red pepper and zucchini.

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Add thyme, black pepper and salt to season.

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Give everything a good stir to combine. Remove from heat and cool. If not using immediately, store in the fridge until needed.

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To make the batter, whisk together the Bisquick mix, milk, eggs and salt. 

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The mixture will be lumpy.

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Place a scant tablespoonful of batter into each hole of a muffin pan that has been well-greased.

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Fill each hole in a 12-hole muffin tin until it was about half full.

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Place some cheese on the chicken and vegetables – I used cheddar, but you can use any cheese that you like. Top each hole with the muffin mix and black pepper.

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Bake at 180°C for 30 minutes.

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Let the muffins cool in the muffin tray for about 15 minutes before transferring them to a cooling rack to cool completely.

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These pies can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months in air-tight containers. 

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Does this not look delicious? 😀 

The Impossibly Easy Chicken and Vegetables Mini-Pies
Yields 12
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For the filling
  1. 2 pieces roasted chicken breast (or thigh), skin removed, and diced
  2. 1/2 red pepper, chopped
  3. 1/2 zucchini, diced finely
  4. 1/2 white onion, diced finely
  5. 2 cloves garlic, minced
  6. 1 cup shredded cheddar cheese
  7. 1/2 teaspoon dried thyme leaves
  8. 1 teaspoon salt
  9. 1/2 teaspoon ground black pepper
For the Batter using Ready-Made Bisquick Mix
  1. 1/2 cup original Bisquick® mix
  2. 1/2 cup milk
  3. 2 eggs
  4. 1/8 tsp sea salt
For the Homemade Bisquick Mix
  1. 3 cups plain flour, sifted
  2. 1/2 tablespoons baking powder, sifted
  3. 56.7g cold butter or shortening
For the filling
  1. In a skillet, saute some finely diced onion. Once the onions are soft and translucent (about 2-3 minutes), add the minced garlic and continue to saute for another minute or so.
  2. Add the chicken and stir to mix.
  3. Add the red pepper and zucchini.
  4. Add thyme, black pepper and salt to season.
  5. Give everything a good stir to combine. Remove from heat and cool. If not using immediately, store in the fridge until needed.
  6. To make the batter, whisk together the Bisquick mix, milk, eggs and salt. The mixture will be lumpy.
  7. Place a scant tablespoonful of batter into each hole of a muffin pan that has been well-greased.
  8. Fill each hole in a 12-hole muffin tin until it was about half full.
  9. Place some cheese on the chicken and vegetables - I used cheddar, but you can use any cheese that you like. Top each hole with the muffin mix and black pepper.
  10. Bake at 180°C for 30 minutes.
  11. Let the muffins cool in the muffin tray for about 15 minutes before transferring them to a cooling rack to cool completely.
For the Batter using Ready-Made Bisquick Mix
  1. Whisk Bisquick mix, milk and eggs in a bowl until combined.
For the Homemade Bisquick Mix
  1. Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. Keep in refrigerator for up to 4 months.
Notes
  1. These pies can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months in air-tight containers. Thaw over night in the fridge before re-heating in the microwave oven.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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