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?

RECIPE
Chicken and Cream Cheese Mini-Pie - An Impossibly Easy Mini-Pie Recipe (Makes 12)

Ingredients:
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

Method:
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

Method:
Whisk Bisquick mix, milk and eggs in a bowl until combined.

OR
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

Method:
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.

4 comments:

  1. Hi Diana,

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

    Zoe

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

    ReplyDelete
  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!

    ReplyDelete
  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 !

    ReplyDelete