Let me just say, before you ask me what’s up with the weird name of this recipe, that these are seriously good. I served a double batch of them at my Halloween get together, and they were all devoured. I had to put a few away in secret just so I’d have them for leftovers the next day.
Chicken Pot Pie Quiche Bites. What? Well, they’re kind of like mini chicken pot pies, kind of like chicken quiches. If a pot pie and a quiche had a baby, this would be it. They’re light and fluffy, somewhat doughy, and bursting with chicken, beans, corn, peppers, spices, and cheese.
Plus, they’re made in muffin tins, which makes them ridiculously cute and easy to transport. And also, any food that can be eaten with your hands is ideal, I think.
These get started by making a big pot of chicken slurry, similar to that for a pot pie. Simmer some chicken, veggies, spices, cream of chicken soup until nice and thick and creamy. Add the slurry to a muffin tin with a bit of Bisquick and egg mix, and they turn into lovely, fluffy and hearty bites of chicken pot pie heaven.
Top them with some hot sauce and they are beautiful.
These are great to serve as appetizers, sides, or even as a main, sided with a salad. They’re great for parties, since they’re easily portable, virtually mess-free, and you can eat them with your hands!
|Chicken Pot Pie Quiche Bites|| |
- 1 Tbsp oil
- 1 onion, diced
- 4 cloves garlic, minced
- 540g cooked chicken, shredded (rotisserie works great)
- 1 284mL-can cream of chicken soup
- 1 cup chopped frozen green beans
- 1 cup frozen corn
- 1 red pepper, chopped
- ⅓ cup water
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 1.5 cups cheddar cheese, grated
- 3 eggs
- 1 cup Bisquick mix
- 1 cup milk
- Preheat oven to 375°. Grease two muffin pans; set aside.
- In a large skillet or pot over medium heat, saute onions in oil until softened, about 10 minutes. Add garlic and cook another three minutes.
- Stir in chicken, soup, beans, corn, red pepper, water, salt, pepper, paprika, thyme, and oregano, stirring well. Cook until mixture starts to simmer, about 10 minutes. Remove from heat and let cool for 5 minutes, then stir in cheese.
- In a separate bowl, whisk together eggs, Bisquick and milk until smooth.
- Fill muffin tins with a Tbsp of Bisquick mixture, then add in ¼ cup of the chicken mix, then top with another Tbsp of Bisquick. Repeat until mixtures run out.
- Bake for 30-35 minutes until a toothpick inserted in the centre comes out clean.
- Let cool for 5 minutes, then run a knife around the edges to loosen from the pan, and serve.