Recipe adapted from these Mini Pot Pies.
Ingredients
Filling
Olive oil, 1-2 Tbsp
1 lb thinly sliced chicken breasts
2 packets (or ~6 Tbsp, divided) dry Ranch dressing mix
1/4 dried minced onions
1/2 cup chicken broth
1 cup frozen corn
2 Tbsp bacon bits
1 cup shredded Colby Jack cheese
Batter
1/2 cup Bisquick
1/2 cup milk
2 large eggs, beaten
Directions
Heat olive oil in large skillet over medium heat. Pat chicken dry and coat with 1 packet (3 Tbsp) of dry Ranch mix. Place in skillet and cook for 1 minute at medium heat. After 1 minute, flip chicken pieces over, reduce heat to low, and cover skillet with a tight-fitting lid. Cook on low for 10 minutes. DO NOT REMOVE LID. After 10 minutes on low, turn heat off completely and let sit WITHOUT REMOVING THE LID for another 10 minutes.
During this time, preheat your oven to 375F. Spray a muffin tray with 12 muffins cups. I used PAM Baking Spray, the kind with flour mixed in.
Has it been 10 minutes for the chicken without heat yet? Good. Now you may remove the lid.
Remove chicken from pan and chop into small pieces. Put back into pan and add chicken broth, remaining Ranch mix, onion, and corn. Bring to boil, reduce heat, and let simmer until most of the liquid is gone, stirring occasionally. When most of the liquid is gone, remove pan from heat. Let cool for 5 minutes, then stir in the bacon bits and cheese.
Combine batter ingredients in small bowl with a whisk. Pour a scant tablespoon of batter into the bottom of each muffin cup. Scoop 1/4 cup of chicken mixture into each muffin cup, then top each one with 1 more tablespoon of batter.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool in tray for 5 minutes, then use a knife to remove from tray. Cool on wire rack for another 10 minutes. Enjoy!
