MINI CHICKEN POT PIES MADE W/ BISQUICK

INGREDIENTS:

Thai Chicken Mixture:

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup sliced green onions (4 medium)

1/2 teaspoon Thai red curry paste

1 cup shredded mozzarella cheese (4 oz)

1 tablespoon vegetable oil

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

Baking Mixture:
1/2 cup milk;
2 eggs;
1/2 cup Original Bisquick® mix

Garnishes:
1/4 cup sliced green onions (4 medium, if desired);1/2 cup salted cocktail peanuts

DIRECTIONS:

• Preheat oven to 375°F.
• Spray 12-cup muffin pan with cooking spray.
• Heat oil over medium-high heat in 10″ nonstick skillet.

• Cook chicken about 6 minutes, stirring occasionally.
• Add onion and cook for 3 minutes.
• Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
• Whisk ingredients for baking mixture in a bowl until well combined.
• Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
• Bake for about 30 minutes.
• 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
• Close and continue baking.
• Cool for 5 minutes. Loosen sides from the muffin pan with knife.
• Remove from pan and place on a cooling rack. Let cool for 10 minutes.
• Serve with slices of green onion.

Yield: 6

Submitted by: Stacy Jenkins