MINI CHICKEN POT PIES
Another snowy day in the Galley Kat neighbourhood…
…and I needed to prepare a box lunch for Francois’ work day.
…so I took the opportunity to try out these little pies
that I found on the
They are really versatile:
ham, broccoli and cheese,
totally veggie,
or when limited to fresh things onboard…
(tinned cocktail shrimp, lemon zest and drained & chopped tinned asparagus with Swiss cheese)
…another of my Omnia oven creations
Mini Chicken Pot Pies
Chicken Mixture
1 tablespoon vegetable oil
1 cup cooked chicken, cubed
1 cup frozen peas and carrots
1 green onions, chopped
sea salt & pepper to taste
1 tsp fresh thyme
1 cup Cheddar cheese, shredded
Baking Mixture
1/2 cup Bisquick (link to clone recipe)
1/2 cup milk
2 eggs
Omnia base plate preheated on high for 5 minute
or
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
Combine all chicken mixture ingredients
In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
Spoon 1 scant tablespoon baking mixture into each muffin cup.
Top with about 1/4 cup chicken mixture.
Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
With thin knife, loosen sides of pies from pan & remove from pan
Place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Makes 6 servings (2 mini pies each)
These and some of my homemade Tomato Soup
should keep my Captain happy until he gets home.
2 responses to “MINI CHICKEN POT PIES”
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For your mini chicken pot pies, do I bake them in the Omnia for 25 -30 minutes? On what heat level?
Can’t wait to try them.
I usually heat the base plate on high for 4-5 mimutes then place the covered Omnia baking pan on the base plate for another 5 minutes on high then reduce the heat to medium low for another 25-30 minutes. Depending on the intensity of your stove top it might take more or less. If they begin to feel firm to the touch it usualy signals ‘done’. Hope you enjoy