I roasted a chicken breast and was going to shred the chicken, mix in some mayonnaise and mustard, and make that into a filling for a chicken sandwich.
Then because I got busy, I forgot about the chicken for a few days. When I finally got to it, I no longer felt like making chicken sandwiches. I wondered what to do with the chicken, since wastage was not permissible. That was when I decided to make mini-pies.
With roast chicken and egg and Gruyere cheese.
Such a simple, yet delicious idea, I wonder why I had not thought of that before!
The great thing about using left over roast chicken to make mini-pies is that the chicken would already be pretty well-seasoned. That means all I needed to do was to dice the chicken and set it aside.
Since I find it almost impossible to make pies (or cook anything, really) without onion, I finely diced half an onion and sauteed that with a little minced garlic.
The chicken was added to this, and stirred to combine.
This was set aside.
I grated some Gruyere cheese, and set that aside.
To make the batter, the Bisquick mix, milk and eggs were added into a bowl and mixed with a whisk.
If you do not have Bisquick mix, I have also included a homemade Bisquick recipe at the end of this post. In fact, I am pretty sure that once I have finished using my supply of Bisquick mix, I would be making it from scratch as it is so easy to do so!! (And probably much cheaper too!)
I placed a scant tablespoonful of the batter in each hole of a 12-hole muffin pan which had been sprayed with vegetable oil.
Then in went about one tablespoon of filling, followed by one tablespoon of eggs and finally, another tablespoon of filling.
Onto this, I added about 1 to 2 tablespoons of the Gruyere cheese. (Be quite generous with the cheese.)
Finally I topped each hole with another tablespoonful of batter, and sprinkled some pepper.
These were baked for 30 minutes. Let the pies cool completely in the muffin pans before transferring onto a cooling rack, or into an air-tight container. The pies can be kept frozen for up to 3 months.
God, I loved the Gruyere cheese in this!!!
Go on, make these soon, and see how fast they disappear! 🙂
- 1 piece (2 halves) roast chicken,diced
- 3 eggs, boiled and roughly chopped
- 1/2 cup Gruyere cheese, grated
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 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, stir to combine. Transfer into a bowl to cool.
- Spray a 12-hole muffin pan with vegetable oil.
- Add a scant tablespoonful of batter, followed by 1 tablespoon of filling, then 1 tablespoon of Gruyere cheese, and 1 more tablespoon of filling. 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. Keep in refrigerator for up to 4 months.