Test Kitchen Tuesday

I tried a new recipe on the family a few weeks ago that I got in an email from Betty Crocker.  I wasn't sure what my husbands take on it would be at the time, but I went for it.  I got lucky and it was a hit all around.

I'm sorry I didn't take any pictures of it as I made it or the end product, but you can see them on the Betty Crocker website. I have also seen the recipe going crazy on pinterest as well.

Ok, are you ready?

Impossibly Easy Mini Chicken and Broccoli Pies (they really aren't pies, but it is a cute they were given)

For this tasty treasure you will need:

Chicken Mixture

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts cut into bite sized pieces

1 medium onion, chopped (1/2 cup)  I didn't use the onion in mine

1 cup chopped broccoli (can use frozen, thaw and drain well)

1/2 teaspoon salt (I ditched this too and didn't miss it)

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (4 oz)

Baking Mixure

1/2 cup Bisquick baking mix

1 cup milk

2 eggs

Heat oven to 375 degrees and spray 12 muffin cups with non-stick spray.

In a skillet, heat oil over medium-high heat. Cook chicken in oil 5-7 minutes, stirring occasionally, until chicken is no long pink in the center.  Add onion; cook 2-3 minutes.  Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through.  Stir in cheese.

In a bowl, stir baking mixture ingredients with a whisk or fork until blended.  Spoon 1 scant tablespoon of mixture into each muffin cup.  Top with about 1/4 cup chicken mixture.  Spoon 1 tablespoon of baking mixture on top of the chicken mixture in each cup.

Bake 20-30 minutes or until a toothpick inserted into the center comes out clean and tops are golden brown.  Cool 5 minutes and then loosen sides of pies from the pan with a knife.  Remove from pan and cool 5-10 minutes before serving.

Here is the nutritional information per the Betty Crocker website.

1 Serving (2 Mini Pies)

 

Calories

280

 ( 

Calories from Fat

130),

 

% Daily Value

 

Total Fat

14g

14%

 

(Saturated Fat

6g,

6%

Trans Fat

1/2g

1/2%

 ), 

Cholesterol

130mg

130%;

 

Sodium

510mg

510%;

 

Total Carbohydrate

11g

11%

 

(Dietary Fiber

1g

1%

 

  Sugars

3g

3%

 ), 

Protein

26g

26%

 ; 

% Daily Value*:

 

Vitamin A

10%;

 

Vitamin C

8%;

 

Calcium

15%;

 

Iron

8%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat; 

Carbohydrate Choices:

1 

*Percent Daily Values are based on a 2,000 calorie diet.

My husband took the leftovers for his lunch and continued to rave about them.  These are quick and easy to make.