Impossibly Easy Mini Chicken and Broccoli Pies

Ingredients

• 1 tablespoon vegetable oil 
• 1 lb chicken breast boneless skinless cut into bite-size pieces
• 0.5 cup onion chopped
• 1 cup broccoli frozen thawed drained chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 4 oz cheddar cheese shredded
• 0.5 cup milk 
• 2  eggs 
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Add onion; cook 2 to 3 minutes.
4. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
5. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
6. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.