Gluten Free Mini Chicken Pot Pies are quick and easy comfort food. They have the same big flavor of traditional chicken pot pie, bundled in a smaller package!
Preheat oven to 375 degrees and spray 12 regular size muffin cups with cooking spray.
Heat vegetable oil, over medium-high heat, in a nonstick skillet. Add chicken and cook, stirring occasionally, about 5 to 7 minutes until chicken is completely cooked.
Add the onion and chicken stock and bring to a simmer. Stir in seasonings and frozen vegetables and heat until hot. Cook until most of the liquid is absorbed.
Remove from heat and cool for 5 minutes before stirring in cheese.
While chicken mixture is cooling, in a medium bowl, whisk together baking ingredients into a thin batter.
Place a tablespoon of batter in each muffin cup. Add 1/4 cup of the chicken mixture, and top with about a tablespoon of batter. Divide any remaining batter among the 12 muffin cups.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the muffin pan.
Using a table knife, go around each pot pie to loosen the sides from the pan. Remove from pan and allow to cool on a wire rack for 10 minutes before serving.
Recipe adapted from Betty Crocker