Mini chicken broccoli and cheddar pies are a playful dinner or appetizer idea. These little pies are so easy thanks to rotisserie chicken and pancake mix, making for maximum flavor for minimum effort.
My boys and I love things like chicken pot pies.
But they can be a pain in the butt to put together.
With a few easy shortcuts and borrowing a trick or two from cheeseburger casserole, I have found a deliciously easy way to make a really easy version of pot pies just bursting with tender chicken, broccoli and cheddar.
You’ll love the making these impossible chicken pies in muffin tins!
Ingredients
To make these you’ll need:
- Olive oil– You can substitute another light oil if needed
- Chicken– Use chopped rotisserie chicken to make your prep easier. You could also use leftover roast chicken.
- Onion– Diced yellow onion
- Broccoli– Fresh florets with the stems removed. Chop them.
- Seasoning– Seasoning salt and black pepper
- Cheese– Shredded cheddar
- Pancake mix– Krusteaz pancake mix preferably
- Milk– Any kind
- Eggs
How to Make
To make these chicken and broccoli muffins, start by spraying a 12 count muffin tin liberally with non stick cooking spray.
Set the sprayed tin aside.
Then heat the oil in a skillet over medium heat.
When the oil is hot, add the onion, stirring, and cook for 2 minutes.
Then, stir in the the broccoli, salt, and pepper and cook the veggies for another 2 minutes, stirring often.
Finish the mixture by stirring the chicken into the skillet.
Remove the skillet from the heat and set it aside.
Let the mixture cool for 5 minutes, then stir in the cheese.
Set the mixture aside.
Then whisk the pancake mix, milk, and eggs together in a small mixing bowl until evenly combined.
Spoon 1 tablespoon of the pancake mixture into each well of the prepared muffin tin.
Add 1/4 cup of the cheesy broccoli and chicken mixture to each well on top of the pancake batter.
Spoon another tablespoon of pancake mixture over top of each cheesy broccoli and chicken filled well.
Bake the chicken muffins at 375° for 30 minutes, or until golden brown on top and set in the center.
Carefully remove the hot muffin tin from the oven.
Set it aside, and let the pies rest a full 5 minutes.
After 5 minutes, run a butter knife around the edges of each well to release the pies from the pan.
Transfer them to a wire rack and continue letting them cool for another 5-10 minutes.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat in the microwave or a hot oven until warmed though.
Can I use another brand of pancake mix in impossible chicken pies?
We prefer Krusteaz but you can use Bisquick or another brand.
I can’t however vouch for the results since my family almost always uses Krusteaz.
Tips and Tricks
- You can sub frozen broccoli florets for fresh broccoli, but make sure it’s completely thawed before using. Still chop the florets and remove the stems.
- Toothpick test to check if the centers of the muffins are set before removing them from the oven.
- Serve with dill sour cream sauce for dipping. To make it, stir together a cup of sour cream and 2 tablespoons of dried dill.
Other Muffin Tin Recipes
These mini chicken, broccoli and cheddar pies are a favorite in this house. Make them and enjoy!
Looking for other muffin tin recipes? Try these:
- Ham Egg & Cheese Toast Cups
- Shrimp Taco Bites
- Tomato Feta & Zucchini Muffins
- Sausage Pancake Muffins
If you’ve tried these MINI CHICKEN BROCCOLI AND CHEDDAR PIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mini Chicken Broccoli & Cheddar Pies
Ingredients
- 2 tbsp olive oil
- 1 1/2-2 cups chopped rotisserie chicken
- 1/2 cup diced yellow onion
- 1 cup fresh broccoli florets (stems removed) chopped well
- 1/8 tsp seasoning salt
- 1/4 tsp cracked black pepper
- 1 cup shredded cheddar cheese
- 3/4 cup krusteaz pancake mix
- 1/2 cup milk
- 2 eggs
Instructions
- Spray a 12 count muffin tin liberally with non stick cooking spray. Set aside.
- Add the oil to a skillet set over medium heat. Add the onion, stirring, and cook for 2 minutes.
- Add the broccoli, salt, and pepper to the skillet and cook for another 2 minutes, stirring often. Stir the chicken into the skillet. Remove from heat and set aside.
- Let the mixture cool for 5 minutes, then stir in the cheese. Set aside.
- Add the pancake mix, milk, and eggs to a small mixing bowl- whisk together until evenly combined.
- Spoon 1 tablespoon of the pancake mixture into each well of the prepared muffin tin.
- Add roughly 1/4 cup of the cheesy broccoli and chicken mixture to each well on top of the pancake batter.
- Spoon another tablespoon of pancake mixture over top of each cheesy broccoli and chicken filled well.
- Bake at 375° for 30 minutes, or until golden brown on top and set in the center.
- Carefully remove the hot muffin tin from the oven. Set it aside, and let the pies rest a full 5 minutes.
- Carefully run a butter knife around the edges of each well to release the pies from the pan. Transfer them to a wire rack and continue letting them cool for another 5-10 minutes.
- Serve warm & enjoy!
Notes
- You can sub frozen broccoli florets for fresh broccoli, but make sure it's completely thawed before using. Still chop the florets and remove the stems.
- Toothpick test to check if the centers of the muffins are set before removing them from the oven.
- Serve with dill sour cream sauce for dipping. To make it, stir together a cup of sour cream and 2 tablespoons of dried dill.
Nutrition
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