chicken and cream cheese mini-pie – an impossibly easy mini-pie recipe

It has been a while since I last posted an impossibly easy mini-pie recipe.

No, I have not stopped making these quick and easy mini-pies. It’s just that there are so many recipes to try out and post, plus, I had been sort of obsessed with cake-baking for a while.

The other day I made some chicken empanadas. After having used up all my pastry, I still had some chicken and cream cheese mixture left. So I thought I would use them to make some mini-pies.

Yep, nothing goes to waste in my house.

For step-by-step instructions on how to make the filling, see here.

Once the filling was ready, I mixed together my home-made Bisquick mix, milk and eggs. You can also use store-bought Bisquick mix if you prefer.

I placed a scant tablespoonful of the batter in each hole of a 12-hole muffin pan which had been sprayed with vegetable oil.

Into each muffin hole, I added about two 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.Impossibly easy to make, impossibly quick to eat. 
Why not try making some of these super delicious mini-pies this weekend? 

Chicken and Cream Cheese Mini-Pie - An Impossibly Easy Mini-Pie Recipe
Yields 12
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For the Filling
  1. 3 cups (About 2 half breasts) chopped, cooked chicken
  2. 1 (8-ounce/ 225g) package shredded Colby and Monterey Jack cheese blend
  3. 4 ounces (112.5g) cream cheese, softened
  4. 1/4 cup chopped red bell pepper - I used one medium bell pepper
  5. 1 jalapeno, seeded and chopped - I omitted this
  6. 1 tablespoon ground cumin
  7. 1 1/2 teaspoons salt
  8. 1/2 teaspoon pepper
For the Batter using Ready-Made Bisquick Mix
  1. 1/2 cup Bisquick mix
  2. 1/2 cup milk - this can be whole milk or low-fat milk
  3. 2 eggs
  4. 3 cups plain flour, sifted
  5. 1/2 tablespoons baking powder, sifted
  6. 56.7g cold butter or shortening - I used unsalted butter
For the filling
  1. Combine all the ingredients in a bowl.
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.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.

I am also linking this post to Bake-Along, organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids.




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