1poundboneless skinless chicken breasts, cut into bite size pieces
1medium onion, chopped
1/2cuplow sodium chicken broth
1cupfrozen peas and carrots
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/4teaspoonground thyme
1cupshredded Cheddar cheese (about 4 ounces)
For the "crust":
3/4cupbaking mix (such as Bisquick)
3/4cupwhole milk
2large eggs
Instructions
Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Add chicken and cook, flipping pieces as they brown, until chicken is no longer pink in the center, about 5-7 minutes. Add onion and broth to the pan and bring to a simmer. Add frozen vegetables, salt, pepper, and thyme. Heat until warmed through, stirring occasionally. Remove from heat and let cool for 5 minutes then stir in cheese.
Meanwhile, in a medium bowl, combine baking mix, milk, and eggs with a whisk until well combined. Spoon a tablespoon of baking mixture into each muffin cup. Top with about 1/4 cup of chicken mixture. Spoon another tablespoon of baking mixture onto chicken mixture in each muffin cup.
Bake 25-30 minutes, or until pies are golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in pan. Using a thin knife, loosen the sides of pies from pan and remove to a cooling rack. Cool 10 minutes longer before serving.