I was rummaging through my fridge, freezers and pantry during my weekly clean-up session when I found 2 pieces of chicken breasts, a can of sweetcorn and a bag of tater tots.
A somewhat strange combination.
But perfect for making mini-pies!
I have made many of these pies and each time all had been eaten, and rather quickly too. I hide all sorts of vegetables in them and the kids wallop them with nary a complaint.
To make these pies, I began by sauteing diced onions for about 3-4 minutes in a hot skillet or Dutch oven until the onions turned soft and translucent. To this, I added minced garlic and cooked a further 30 seconds.
I added the chicken breasts which I had cubed. I also seasoned the chicken with salt and black pepper.
Once the chicken had turned white, I added the corn and dried thyme.
The mixture was then transferred into a bowl to cool.
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 much cheaper too!)
I placed a scant tablespoonful of the batter in each hold of a 12-hole muffin pan which had been sprayed with vegetable oil.
Into each muffin hole, I added about one tablespoon of filling, followed by 2 tater tots (you can also use broken up pieces of hash brown) and then another tablespoon of filling.
Onto this, I added about 1 to 2 tablespoons of shredded cheddar. (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.
Simple, fast, delicious.
All is good. 🙂
- 2 pieces chicken breast or thigh, skin removed and cubed
- 1 can sweet corn (or 250g frozen corn)
- 24 pieces Tater Tots, (or 4-5 pieces hash brown, broken in smaller pieces)
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 1 cup shredded Cheddar
- 1/2 teaspoon dried thyme
- 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 3-4 minutes until the chicken had turned white. Season chicken with salt and pepper.
- Add corn and thyme. Cook another 2-3 minutes. Transfer into a bowl to cool.ray a 12-hole muffin pan with vegetable oil. Add a scant tablespoonful of batter, followed by 1 tablespoon of filling 2 Tater Tots, another tablespoon 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. Keep in refrigerator for up to 4 months.
- Thaw in fridge over-night if storing in freezer before re-heating.