Chicken Pot Pie Quiche Bites
 
Prep time
Cook time
Total time
 
Chicken pot pie slurry meets quiche, these delicious bites are great served as an appetizer, or even as a main sided with a salad.
Author:
Recipe type: Main
Serves: about 24
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°. Grease two muffin pans; set aside.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together eggs, Bisquick and milk until smooth.
  5. 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.
  6. Bake for 30-35 minutes until a toothpick inserted in the centre comes out clean.
  7. Let cool for 5 minutes, then run a knife around the edges to loosen from the pan, and serve.
Recipe by Port and Fin at https://portandfin.com/chicken-pot-pie-quiche-bites/