♥ INGREDIENTS ♥
1 Tbsp Olive Oil
1 lb boneless skinless chicken breasts cooked & cut into bite-size pieces
1/2 Cup Low Sodium Chicken Broth (Gluten Free)
1 Cup Frozen Sweet Potato Cubes
1 Cup Frozen Green Beans
1/2 Cup Frozen Corn
1/2 Cup Frozen Red Peppers/Onion Mix (Cooked)
1/2 Tsp Sea Salt
1/2 Tsp Pepper
1/2 Tsp Oregano
1 cup shredded Cheddar cheese (4 oz)
1 Package Gluten Free Biscuit Mix (Follow Mixing Directions on Package)
♥ 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. Add chicken broth and chicken pieces; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. 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 mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. Top with sprinkles of cheese.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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. Enjoy!