Impossibly Easy Mini Thai Chicken Pies Recipe

Name: Impossibly Easy Mini Thai Chicken Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Thai Chicken Mixture; 1 tablespoon vegetable oil; 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1 medium onion, chopped (1/2 cup); 1/4 cup sliced green onion (4 medium); 1/4 cup chopped fresh cilantro; 1/2 teaspoon Thai red curry paste; 1 tablespoon fresh lime juice; 1 cup shredded mozzarella cheese (4 oz); Baking Mixture; 1/2 cup original Bisquick baking mix; 1/2 cup milk; 2 eggs; Garnishes; 1/2 cup salted peanuts; 1/4 cup sliced green onion (4 medium, if desired)

Servings: persons

Thai Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/4 cup sliced green onion (4 medium)
1/4 cup chopped fresh cilantro
1/2 teaspoon Thai red curry paste
1 tablespoon fresh lime juice
1 cup shredded mozzarella cheese (4 oz)
Baking Mixture
1/2 cup original Bisquick baking mix
1/2 cup milk
2 eggs
Garnishes
1/2 cup salted peanuts
1/4 cup sliced green onion (4 medium, if desired)

1
Heat oven to 375u00b0F Spray 12 regular-size muffin cups with cooking spray.
2
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3
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 Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
4
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Thai Chicken Mixture, 1 tablespoon vegetable oil, 1 lb boneless skinless chicken breast, cut into bite-size pieces, 1 medium onion, chopped (1/2 cup), and more.

Yes, Impossibly Easy Mini Thai Chicken Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Impossibly Easy Mini Thai Chicken Pies

How did you like this recipe?

Frequently Asked Questions