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!