Easy Mini Chicken & Cheddar Broccoli Pies

Ingredients:

Chicken-Broccoli Mixture:

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup fresh or frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
Sour cream with dill
Baking Mixture:
3/4 cup Krusteaz pancake and waffle mix
1/2 cup fat free or 1% milk or reduced fat buttermilk
2 eggs

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

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. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon of baking mixture onto chicken-broccoli mixture in each muffin cup.

Bake about 30-35 minutes (adjust cooking time for your oven) 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 with dill sour cream.