During January and February, I tried to use my Wednesday posts to give you a healthy and easy weeknight dinner recipe (with one week where I cheated and posted a quesadilla recipe, oops). For the next month, to gear up for all of the outdoor parties we will all hopefully be having soon, I’m going to post some of my favorite party appetizer recipes. First up, mini pot pies.

Recipe adapted from here.

Ingredients (makes 12)
Filling-
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into small pieces
1 medium onion, chopped
1/2 cup chicken broth
1 cup frozen peas (and/or carrots)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup shredded cheddar cheese

Batter-
1/2 cup Bisquick mix
1/2 cup milk
2 eggs

1. Preheat your oven to 375 degrees. Spray each cup of a regular muffin pan with cooking spray.

2. In a large pan on the stove, heat the oil over medium heat. Add the chicken and cook until it is no longer pink. Add the onion and broth and heat until it simmers. Add the frozen vegetables, salt, pepper, and thyme and continue cooking. Cook until almost all the liquid has disappeared. Cool for 5-10 minutes and then add the shredded cheese.

3. In a bowl, mix the Bisquick, milk, and eggs with a fork until all is incorporated. Spoon 1 1/2 teaspoon of batter into each muffin cup. Top with about 1/4 cup of the chicken mixture, and then place another spoonful of batter on top.

4. Bake for 25-30 minutes, until a toothpick comes out clean. Cool in the pan for a few minutes. Before removing them, go around each one with a knife to make it easier to get them out. Serve warm.