Mini Thai Chicken Pies

Straight from my friend Betty (Crocker) came last night’s dinner.  I’ve made these before, but at the time was missing a key ingredient — Thai red curry paste.  It can’t even be called “Thai” without the curry paste!  But they were still delish, so when I found the curry paste I knew I would try them again.

Mini Thai Chicken Pies

Thai Chicken Mixture

1  tablespoon vegetable oil
1  lb boneless skinless chicken breasts, cut into bite-size pieces
1  medium onion, chopped (1/2 cup)
1/4  cup sliced green onions (4 medium)
1/4  cup chopped fresh cilantro
1/2  teaspoon Thai red curry paste
1  tablespoon fresh lime juice
1  cup shredded mozzarella cheese (4 oz)

Baking Mixture

1/2  cup Original Bisquick® mix
1/2  cup milk
2  eggs

Garnishes

1/2  cup salted cocktail peanuts
1/4  cup sliced green onions (4 medium, if desired)
  • 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 green onions, cilantro, red curry paste and lime juice, 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 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. 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; serve with sliced green onions.
These little pies sure were a hit with the fam!  I doubled the recipe and froze half of them, so some night when I’ve let time get away from me I can just pull some of these babies out for Violet and myself.  Yum!  
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