Chicken pot pie muffins.

Name: Chicken pot pie muffins.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 9 oz pkg perdue cooked chicken strips, diced; 1 12 oz jar low-fat or fat free chicken gravy; 1 c frozen mixed veggies; 1/4 tsp each salt and pepper; 3/4 c bisquick heart smart baking mix; 1/2 c 1% milk; 2 eggs

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By sherry monfils
@smonfils

My aunt used to make these for a light lunch for the kids for school, but they're good for anyone, anytime. Just serve w/a salad. Voila..you've got lunch all wrapped up!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

Add to Grocery List

1

9 oz pkg perdue cooked chicken strips, diced
1

12 oz jar low-fat or fat free chicken gravy
1 c

frozen mixed veggies
1/4 tsp

each salt and pepper
3/4 c

bisquick heart smart baking mix
1/2 c

1% milk
2

eggs

How to Make Chicken pot pie muffins.

Step-by-Step

Heat oven to 375. Lightly spray 12 muffin cups w/ cooking spray. In lg bowl, combine chicken, gravy, veggies, salt and pepper.
In another bowl, combine bisquick mix, milk and eggs. Mix bisquick mix until well combined. Spoon 1 tbsp into each muffin cup, top w/ 1 tbsp chicken mix, then top w/ 1 tbsp bisquick mix.
Bake 30 mins, or until a light golden brown.

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