No, I have not stopped making these quick and easy mini-pies. It's just that there are so many recipes to try out and post, plus, I had been sort of obsessed with cake-baking for a while.
The other day I made some chicken empanadas. After having used up all my pastry, I still had some chicken and cream cheese mixture left. So I thought I would use them to make some mini-pies.
Yep, nothing goes to waste in my house.
Once the filling was ready, I mixed together my home-made Bisquick mix, milk and eggs. You can also use store-bought Bisquick mix if you prefer.
These were baked for 30 minutes. Let the pies cool completely in the muffin pans before transferring onto a cooling rack, or into an air-tight container. The pies can be kept frozen for up to 3 months.
Impossibly easy to make, impossibly quick to eat.
Why not try making some of these super delicious mini-pies this weekend?
Chicken and Cream Cheese Mini-Pie - An Impossibly Easy Mini-Pie Recipe (Makes 12)
For the Filling:
3 cups (About 2 half breasts) chopped, cooked chicken
1 (8-ounce/ 225g) package shredded Colby and Monterey Jack cheese blend
4 ounces (112.5g) cream cheese, softened
1/4 cup chopped red bell pepper - I used one medium bell pepper
1 jalapeno, seeded and chopped - I omitted this
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1. Combine all the ingredients in a bowl.
For the Batter using Ready-Made Bisquick Mix:
1/2 cup Bisquick mix
1/2 cup milk - this can be whole milk or low-fat milk
Whisk Bisquick mix, milk and eggs in a bowl until combined.
For the Homemade Bisquick Mix:
3 cups plain flour, sifted
1/2 tablespoons baking powder, sifted
56.7g cold butter or shortening - I used unsalted butter
Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. Keep in refrigerator for up to 4 months.
I am linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.
I am also linking this post to Bake-Along, organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids.