Chicken Pot Pie Muffins

Tired of sandwiches with your soup?
try a pot pie muffin with your soup instead.







2 c. Bisquick
2 c. cut-up cooked chicken
¼ c. margarine or butter
1/3 c. milk
2 tbsp. Vegetable oil
2 eggs
1 can condensed cream of chicken soup
½ pkg. (10oz.) frozen peas and carrots. Thawed and drained.

Heat oven to 375 F
Grease muffin pan
Mix all ingredients until moistened, beat 30 strokes.
Spoon into cups (cups will be very full).
Bake until golden brown, 30 to 35 minutes.
Cool 10 minutes, then remove from pan.

Variations: replace chicken and vegetables with, chopped ham, grated cheese, and some finely chopped green onions.
Add some grated Pepper Jack cheese to the mix.

To make the muffins lower in fat, use Heart Smart Bisquit, eggbeaters for the whole egg, and low fat chicken soup. I use olive oil in mine.