Muffin Tin Chicken Pot Pies

Nicole Roundy
makes 18 muffin pies


The bisquick crust:
1 c bisquick
1 c milk
4 eggs
1 cup cheese

The filling:
1 onion sauteed
1 can cream of chicken soup
1 can chicken
about 2 cups peas/carrots

layer in order in muffin tins:
2 TB bisquick
1/4 cup filling
1 TB bisquick


Bake about 30 minutes at 375*.
Cool 5 minutes
run knife around the edge.
Cool another 10 minutes on counter.