Mini Chicken Broccoli & Cheddar Pies
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.
Servings: 12
Calories: 153kcal
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
Calories: 153kcal | Carbohydrates: 4g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 247mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 0.3mg