1 1/2 Chicken Breasts
1/2 bag of mixed frozen veggies
1/2 can cream of chicken soup
1 1/2 cups of pancake mix ("Just Add Water" kind)
1 1/2 cups of water
2 TBL Olive oil
Shredded Cheese
Rosemary
Parsley
Salt, Pepper
Seasoned Salt
1. Preheat oven to 350, and spray 12 cup muffin tin.
2. Season raw chicken breasts with salt, pepper, and seasoned salt. Bake in oven on 350 degrees for 1 hour.
3. Shred the cooked chicken breast. Put chicken in a skillet with 2 TBL olive oil, the frozen mixed veggies, a dash of water, and the cream of chicken soup. Heat on med-hi until veggies are cooked through.
4. In a small bowl, mix pancake mix with water, stir. Add in parsley and rosemary to season.
5. Pour a spoonful of batter into each cup (2 or 3 TBL). Pour 1/4 cup of chicken/veggie mix into each cup. 6. Pour another large spoonful of batter over each cup in the pan. Sprinkle with cheese.
7. Bake on 350 for 25 min.
Adapted from:
http://www.bettycrocker.com/Tips/TipsLibrary/Cooking-Tips/Create-Your-Own-Signature-Mini-Pie and
Aunt Jemima Buttermilk Pancake Complete Mix Box Pot Pie recipe
