Mini Chicken Pot Pies

Chicken Mixture:

• 1 T extra virgin olive oil
• 1 lb chicken breast meat, cut into bite size pieces (I use free-range or organic if FR isn’t available)
• 1 medium onion
• 1/2 c chicken broth (I use Pacific Organic Free Range)
• 1 c frozen peas and carrots or mixed veggies
• 1/2 t salt
• 1/4 t pepper
• 1/4 t thyme
• 1/8 t turmeric
• 1 c shredded cheddar cheese (I use raw cheddar)

• 1/2 c Quick Mix Baking Mix
• 1/2 c milk (I use almond or raw dairy)
• 2 eggs (I use free-range)

Preheat oven to 375º F.  Butter or line 12 regular muffin cups.  Fry up chicken in the oil until cooked through.  Add onion and chicken broth, simmer for a few minutes.  Add frozen vegetables and seasonings.  heat until all ingredients are thoroughly heated, stirring occasionally.  Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.

In a mixing bowl, stir baking mixture ingredients together until blended.  Scoop a Tablespoon of your Baking Mixture into each muffin cup.  Add 1/4 cup Chicken Mixture to each muffin cup.  Top off each cup with another Tablespoon of your Baking Mixture.

Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean.  Cool for 5-15 minutes, then serve.