Mini Chicken Broccoli Pies

(Courtesy of Betty Crocker)

Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 (1/2 c.) medium onion, chopped 
1 c. frozen chopped broccoli, thawed and drained
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese 
1/2 c. baking mix
1/2 c. milk
2 eggs

Directions:
Heat oven to 375 degrees.  Spray 12 regular size muffin cups with cooking spray.

In 10 inch nonstick skillet, heat oil over medium-high heat.  Cook chicken in oil 5-7 minutes, stirring occasionally, until chicken is no longer pink in center.  Add onion; cook 2-3 minutes.  Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through.  Cool 5 minutes; stir in cheese.  

In medium bowl, stir 1/2 c. baking mix, 1/2 c. milk and eggs with whisk or fork until blended.  Spoon 1 scant Tbsp. baking mixture into each muffin cup.  Top with about 1/4 c. chicken-broccoli mixture.  Spoon 1 Tbsp. baking mixture onto chicken-broccoli mixture in each muffin cup.

Bake about 30 minutes 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.