I will never be able to solve the mystery of the excess chicken (parts) in my fridge.
There seems to always be some parts of chicken – be it the breast, or thigh, or wings – in my fridge and I always have to find ways to use them up.
It is usually more difficult when the portion of left-over chicken is pretty small – not enough for a quick stir-fry dish, or anything else, really. When this happens, I make pies. Mini-pies that are great for breakfasts, or as a snack.
I made these pies with broccoli as well. It is amazing how fast kids would happily finish these pies and ask for more – no questions about the broccoli! It is a great way to get fussy kids to eat vegetables.
To start, I diced the chicken into small pieces. To this, I added a little salt and pepper to season. This was then set aside.
I also blanched the broccoli in salted boiling water for 1-2 minutes.
They were then drained and set aside.
Finally I diced the onion and chopped the sun-dried tomato.
In a heated skillet, I sauteed the onion in extra-virgin olive oil for 2-3 minutes until the onions were softened and turned translucent. Into this, I added minced garlic and cook a further 30 seconds. Then I added the chicken and cooked until the chicken had turned white.
I added the sun-dried tomatoes as well as the broccoli.
I seasoned with salt and pepper, and transferred the mixture into a bowl to cool.
To make the batter, I whisked together Bisquick mix, milk and eggs. If you want to make the mix from scratch, you can also find the recipe below.
I placed a scant tablespoon of the batter in each hole of a 12-hole muffin pan which had been sprayed with vegetable oil.
I added 2 tablespoons of the filling, making sure that the broccoli was well-distributed, as well as 1-2 tablespoons of Cheddar.
That was topped with another tablespoon of batter, and I sprinkled some pepper on top.
The pies were backed and cooled before they were transferred onto wire racks or air-tight containers.
- 1 piece chicken breast, cubed
- 1 head broccoli, cut into small pieces, blanched for 2 minutes in salted water
- 5 pieces sun-dried tomato, cut into small pieces
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 1 cup shredded Cheddar
- Salt and Pepper to taste
- 1/2 cup Bisquick mix
- 1/2 cup milk - this can be whole milk or low-fat milk
- 2 eggs
- 3 cups plain flour, sifted
- 1/2 tablespoons baking powder, sifted
- 56.7g cold butter or shortening
- Saute onions for 2-3 minutes in extra-virgin olive oil in a skillet. Add garlic and cook a further 30 seconds.
- Add chicken, cook until chicken turns white. Add sun-dried tomato and broccoli. Season with salt and pepper. Stir to combine.
- Transfer to a bowl to cool.
- Spray a 12-hole muffin pan with vegetable oil. Add a scant tablespoonful of batter, followed by 2 tablespoons of filling and 1-2 tablespoons of Cheddar. Top with another tablespoon of batter.
- Sprinkle with black pepper.
- Bake at 180C for 30 minutes, or until the tops of the pies have turned golden brown.
- Cool completely before removing from muffin pan and storing in fridge (2-3 days) or freezer (up to 3 months).
- Whisk Bisquick mix, milk and eggs in a bowl until combined.
- 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. Stir in refrigerator for up to 4 months.
- Thaw in fridge over-night if storing in freezer before re-heating,