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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Impossibly Easy Mini Thai Chicken Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions