Impossibly Easy Mini Chicken Pot Pies

Ingredients

• 0.5 cup chicken broth 
• 2  eggs 
• 0.3 teaspoon ground thyme 
• 0.5 cup milk 
• 0.5 cup onion chopped
• 1 cup peas-carrots mix shopping list frozen
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 oz cheddar cheese shredded
• 1 lb chicken breast boneless skinless cut into bite-size pieces
• 1 tablespoon vegetable oil 
• 0.5 cup frangelico 
• 0.5 cup frangelico 

Equipment

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

Directions

1. Heat oven to 375F. 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 and chicken broth; heat to simmering.
4. Add frozen vegetables and seasonings.
5. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
6. 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 mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
7. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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.