Sunday 14 July 2013

Chicken Mushroom Vegetable Mini Pies by Diana Gale

Chicken, Mushroom and Vegetables Mini-Pies (Makes 12)

For the filling
1 piece chicken breast, skin removed, and diced
1/2 cup peas (frozen)
1/2  cup corn (frozen)
1/2 red pepper, chopped
1/2 zucchini, diced finely
1/2 white onion, diced finely
1 cup shredded cheddar cheese
1 sprig thyme leaves
1 tsp salt
1/2 tsp grounded black pepper

For the baking mixture
1/2 cup original Bisquick® mix
1/2 cup milk
2 eggs
1/8 tsp sea salt

For the filling
1. Saute onion in heated oil until onion turns soft and translucent. Add garlic and saute for another minute or so.
2. Add chicken and cool until chicken has turned white and opaque.
3. Add all the vegetables, thyme, salt and pepper.
4. Cook until vegetables have softened and chicken is cook through.

For the baking mixture
1. Combine all ingredients in Baking Mixture list. 
2. Mix using a whisk until the mixture is relatively lump-free.
3. Oil muffin tin with cooking spray.
4. Place a scant tablespoon of mixture into each cup.
5. Place ingredients (that you are using) into cups.
6. Top with 1.5 tablespoons of mixture each.
7. Bake for about 30 minutes at 170C, or until golden-brown.

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