This year I wanted to go with a resolution I would have no problem sticking to! Then as I was pinning an item on Pinterest, a light bulb flashed on above my head. Ok, maybe not literally, but this great idea popped into my head. Those of us who are Pinterest users know that we pin hundreds of things a week, but do we ever do them? So I decided this year I would do one of my pins every week. At the moment, 52 weeks of Pinterest was born. Each week I will do something I found on Pinterest rather it be a craft, new recipe, organizing technique, or whatever!
What You Need:
1 tablespoon vegetable oil (or cooking spray - which is what I used)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen veggies
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Baking Mix (Bisquick, Jiffy, something along those lines)
1/2 cup milk
First I want to mention that the recipe above is for 12 mini chicken pot pie "cupcakes" and every time I make it, I usually double this to make 24. Of course this is up to you and your family size, just figured I would share the info.
I cut up my chicken breasts up into medium chunks first and then toss them in the frying pan with cooking spray instead of oil. Once they are start cooking, I take my spatula and chop them up a little smaller while in the pan. For me, this seems to be easier than trying to cut small pieces while it is still raw.
Once your chicken is no longer pink, add your chicken broth and your onions.
Once these items start simmering, add your frozen veggies.
Once most of the liquid is absorbed and your veggies are tender, add your cup of shredded cheese.
Now is a good time to go ahead and pre-heat your oven to 375° and spray your cupcake pans with cooking spray.
Now you are ready to make the crust. Mix your baking mix, milk, and eggs together until mixed. Get it as smooth as possible, but a few chunks are fine. Fill each cupcake spot with 1 Tablespoon of the baking mixture.
The original recipe called for ¼ cup of the chicken mixture in each cupcake. I just used a big spoon and added a heaping spoonful to each one. Once you have chicken mixture in each one, start over with putting 1 Tablespoon of baking mixture over the top of the chicken mixture in each cupcake spot.
Place them in the oven for 15 - 20 minutes or until the toothpick test passes!
Easy peasy and they are really good. Perfect for toddlers too, no cutting, no fork, no sauce. My husband likes taking these to work for lunch too for the same reason.
Make sure to pin this to Pinterest to save for later! If you are not following us on Pinterest, make sure to do so now so you don't miss out on some great pins!
Hope you enjoyed Week 19 of 52 Weeks of Pinterest, come back next Saturday for another attempted pin!If you don't want to wait a week for a new pin idea, checkout our DIY posts, there are some great ideas there as well!