Muffin tin creations! For the most part, this recipe doesn’t come with a strictly portioned ingredient list. This is one of my early attempts at cooking by feel and seeing what happens. The results have been pretty tasty so far.
1/2 C original Bisquick mix
1/2 C milk
Seasoning (if desired)
1. Preheat oven to 375. Spray 12 regular-sized muffin tins liberally with cooking spray (this is an important step. Do not skip this step).
2. Cook vegetables with desired seasonings. I’ve made this dish twice now with various combinations of veggies. Most recently, I used red onion, green bell peppers, Brussels sprouts, and red potatoes. Chop the veggies up small (you will want bite-sized pieces for bite-sized pot pies) and cook in a skillet. This most recent iteration also used some salt, pepper, thyme, and rosemary. Once the veggies are cooked through, stir in some cheese (1 C is ideal, but less it also acceptable). I’ve used goat cheese and feta cheese, but any kind of cheese would probably be delicious.
(You can also cook some chicken to include in the pot pies if preferred, just use slightly fewer vegetables. I wanted to keep these vegetarian, so I opted not to include meat).
3. Mix together the biscuit ingredients in a separate bowl. I added some Italian seasoning to the biscuit mix. The biscuit mix will be runny (which was unexpected for me, but I discovered that it worked out just fine).
4. Spoon slightly less than 1 Tbsp of the biscuit mixture into each of the muffin cups. Scoop about 1/4 C veggie mixture into each muffin cup. If you have leftover veggies, you can distribute them evenly into the muffin cups, or you can eat them as a snack. Top it off with slightly less than 1 Tbsp of biscuit mix.