Thursday, June 12, 2014

chicken and cream cheese mini-pie - an impossibly easy mini-pie recipe

It has been a while since I last posted an impossibly easy mini-pie recipe.

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.
For step-by-step instructions on how to make the filling, see here.

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.
I placed a scant tablespoonful of the batter in each hole of a 12-hole muffin pan which had been sprayed with vegetable oil.
Into each muffin hole, I added about two tablespoon of filling.
Onto this, I added about 1 to 2 tablespoons of shredded cheddar. (Be quite generous with the cheese.)
Finally I topped each hole with another tablespoonful of batter, and sprinkled some pepper.
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
2 eggs

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.


  1. Hi Diana,

    These pies look really easy to bake! Even easier than using ready rolled pastry :D


  2. Thanks for linking up with LTU!
    It is quite interesting to find out this pie can stay in the freezer for 3 months!

  3. Hi Diana,
    What a delicious way of using leftover chicken and cream cheese! In a delicious pie! And it is wonderful too that these pies can be frozen, great when you want a snack, even at midnight!

  4. hi diana, yes, i remember your previous chicken and cream cheese hand pies and now with a different crust, i believe that this is just as good and delicious! sorry for late visiting, just back from a trip, thx again for joining !