Chicken Dinner in a Muffin

Think of chicken pot pie meets cupcakes. This make a great meal on the go or lunchbox surprise. They freeze well. Serve with a leafy salad and that's dinner!

• Ready In: 1 hr
• Yields: 6 Muffins

Ingredients

• Filling

• 1  lb chicken, skinless diced (I like dark or a mix dark and white)
• 1  tablespoon canola oil
• 1⁄2 cup onion, chopped
• 1⁄2 cup chicken broth
• 1  cup  frozen peas and carrot
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon pepper
• 1⁄2 teaspoon thyme
• 4  ounces  shredded cheddar cheese (or use what you have)

• Biscuit

• 1⁄2 cup milk
• 2  eggs
• 1  cup flour
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, cold and cut into small pieces

Directions

1. Preheat oven to 350F.
2. In a skillet, cook chicken in oil til no longer pink. Add onions and broth. Simmer.
3. Add seasoning with peas and carrots. Simmer until all liquid is absorbed.
4. Take off the heat and cool for a few minutes.
5. Stir in the cheese.
6. In a bowl, mix flour baking powder and salt. Cut butter in well or pulse in a food processor.
7. Add milk and eggs.
8. In the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix. Top with a quarter cup of the filling.
9. Sprinkle 1 tablespoon of the biscuit mix on top.
10. Bake 30 minutes or until a toothpick comes out clean.
11. Loosen the sides of each with a butter knife (unless in paper).
12. Cool a few minutes before serving so people don't burn their mouths.