Mini Thai Chicken Pies

This was a simple, easy & quick dinner recipe. Something a little cheesy with some Asian flare. Please note- while this recipe calls for Thai curry paste, it did NOT have any curry flavor (I don't like curry). Serve these mini Thai Chicken Pies, with a side of Pad Thai noodles. Makes for a yummy meal.

Servings: 3 (Three pies each, because 2 was not enough)

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 (I omitted this because I don't like cilantro)
1 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 (Optional, but I did like it on the pies)
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 20 to 25 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. Serve with sliced green onions.