Chicken Mini-Pot Pies OR Pizza Muffins
Makes 12 - Serving Size 2 Muffins -Bake at 375 for 25-30 minutes.


Double, Triple, Quadruple as needed

2 cups cooked, shredded chicken

 1 cup diced onion 1/2 cup low sodium chicken broth (I use homemade veggie)

 1 cup frozen peas and carrots

 1/2 teaspoon salt

1/4 teaspoon pepper

 1/4 teaspoon dried thyme

 1/4 cup shredded mozzarella (or dairy-free cheese)

 1 batch of biscuit dough (homemade, Bisquick, etc)

In a large pan,

 Add cooked chicken, onion and chicken broth, bring to a simmer.

Add peas and carrots, salt, pepper and thyme.

Once heated through, remove from heat and stir in cheese.

Meanwhile, in a large bowl,

Mix together baking mix, milk, and eggs.

Spray muffin tin with non-stick cooking spray.

Spoon

1 Tablespoon of crust mixture into each muffin cup.

Top with 1/4 cup of the chicken mixture.

Top each with 1 more Tablespoon of the crust mixture.

Allow to cool 5 minutes before removing from pan.

Flash freeze.

Put in labeled baggies.

 Heat in oven, toaster oven, or microwave.

 
***Can make these into pizza muffins by adding

 1 Tablespoons of pizza sauce and

 1 Tablespoons of your favorite pizza toppings

 1/2 to 1 Tablespoon of mozzarella or parmesan cheese