Wednesday, July 10, 2013

chicken and vegetables mini-pies - an impossibly easy mini-pie recipe

It all started because I had a piece of chicken breast left from making Hor Fun for dinner. Rummaging through my freezer, I found half a pack of peas, and some corn. So I figured I could make a filling for a muffin out of what I had.
I cooked this while I was also cooking Doenjang Jjigae, and I found that I had some zucchini and red peppers left,  as well as a few shitake mushrooms in my fridge. Hence, they all went into the frying pan. It is a filling for a muffin after all, so anything goes, really.

In addition, I had some Bisquick mix after baking some Ham, Corn and Potato Mini-Pies a while back, so this was as good a time as any to finish using whatever I had left.

Here are the instructions for making this delicious mini-pie that will please everyone!

In a hot Dutch oven, cook the chicken in batches in olive oil until opaque. Remove from pan and set aside.
In the same oil, saute some finely diced onion. Once the onions are soft and translucent (about 2-3 minutes), add the minced garlic and continue to saute for another minute or so.
Add the red pepper and zucchini.
Add the corn and peas.
Return the chicken into the Dutch oven.
Add thyme, black pepper and salt to season.
Give everything a good stir to combine. Remove from heat and cool. If not using immediately, store in the fridge until needed.

To make the muffins, whisk together the Bisquick mix, milk, eggs and salt. 
The mixture will be lumpy.

Place a scant tablespoonful of batter into each hole of a muffin pan that has been well-greased.
Fill each hole in a 12-hole muffin tin until it was about half full.
Place some cheese on the chicken and vegetables - I used cheddar, but you can use any cheese that you like. Top each hole with the muffin mix and black pepper.
Bake at 180°C for 30 minutes.

Let the muffins cool in the muffin tray for about 15 minutes before transferring them to a cooling rack to cool completely.

The muffins can be stored in an air-tight container in the freezer for up to 3 months.

Chicken, Mushroom and Vegetables Mini-Pies (Makes 12)

For the filling
1 piece chicken breast, skin removed, and diced
1/2 cup peas (frozen)
1/2  cup corn (frozen)
1/2 red pepper, chopped
1/2 zucchini, diced finely
1/2 white onion, diced finely
1 cup shredded cheddar cheese
1 sprig thyme leaves
1 tsp salt
1/2 tsp grounded black pepper

For the baking mixture
1/2 cup original Bisquick® mix
1/2 cup milk
2 eggs
1/8 tsp sea salt

For the filling
1. Saute onion in heated oil until onion turns soft and translucent. Add garlic and saute for another minute or so.
2. Add chicken and cool until chicken has turned white and opaque.
3. Add all the vegetables, thyme, salt and pepper.
4. Cook until vegetables have softened and chicken is cook through.

For the baking mixture
1. Combine all ingredients in Baking Mixture list. 
2. Mix using a whisk until the mixture is relatively lump-free.
3. Oil muffin tin with cooking spray.
4. Place a scant tablespoon of mixture into each cup.
5. Place ingredients (that you are using) into cups.
6. Top with 1.5 tablespoons of mixture each.
7. Bake for about 30 minutes at 170C, or until golden-brown.


  1. This looks so yummy! And I love that you used what you already had and made something that is easy. As an entrepreneur, I don't always have time to cook complicated meals so this is one of those recipes that I would try :)

  2. Hi Sherry, Thanks for leaving a comment! We are all so busy with work, kids etc etc these days, so if making a meal can be easier, it is all good! Haha, yeah, this turned out to be a dish to chuck in all my left overs :) Hope you try the recipe some time in the near future :)

  3. Would taste great with eggs too! Like mini fritatas! *idea*

    ...and you got them print button installed. YAY!!

    1. OMG!! So i did too. I did not even realise the button was there!!! Yep. I think next one I make shall have eggs. Love eggs :)

  4. I love that you're constantly working with leftovers!

  5. Thanks for sharing the recipe! Love the idea of how to make good use of the ingredients!