Now that the holidays are over and you're wondering what to do with that leftover turkey, ham, and veggies, I have a solution. Mini pot pies you make in muffin cups. I make the veggie version, but will give you all the options. I bet you have all the ingredients in your fridge right now (except you need to have some Bisquick in the pantry.)
This recipe makes 12 muffins cooked in regular size muffin tins. (It's really good and you might want to double it.)
Easy as can be and they freeze well. At 150 calories each, you can have a couple for lunch with a nice salad, (or just grab one for a quick afternoon snack.)
Here's what you need.
For the filling:
1 pound boneless cooked chicken, turkey or ham (the veggie version is below)
1 medium onion, chopped and sauteed
1/2 cup chicken broth or veggie broth, heated. (I use Better Than Bouillon, the low sodium kind)
1 cup cooked mixed veggies or frozen peas and carrots
salt and pepper to taste. (I use Crazy Salt which is salt and pepper mixed)
1 cup shredded Cheddar cheese (some people use Swiss or Mozzarella, I think any type will do)
Note: Veggie version. I omit the chicken, turkey etc and add a LOT of roasted veggies instead. In fact I make a whole tray of roasted red peppers, leeks, zucchini, onion and probably add about 2 cups to the muffin filling mixture. You don't need to sauté a medium onion if you use the roasted veggies, just add an onion to the roasting pan.
The "veggie" muffins will be bigger than in the original recipe, but that's okay, right? You can experiment and see what you like. Some people omit the peas and carrots and use broccoli.
Ingredients for the "baking part of the recipe."
2 eggs, (I use eggbeaters)
1/2 cup milk
1/2 Bisquick Mix
Here's what you do.
Spray a 12 cup muffin pan with cooking spray.
Now, mix the "baking ingredients" (Bisquick, egg and milk) together. Pour the mixture into a muffin tin that would hold 12 regular size muffins
Spoon the "filling" mixture into the muffin tin. (the baking mixture is already on the bottom of each cup. Just spoon the filling mix right on top of it.)
Bake at 375 for 30 minutes, maybe a little more. I would start checking at 30 minutes. If you tend to "over-fill" the muffin cups, as I do, add a few minutes to the cooking time.
Hope everyone had a good holiday, Mary