If there's anything I like, it's using one thing for, like, 10 things. It isn't just a phone, it's a camera / computer / game console / TV / calculator and so on. A large book is also a paperweight, an iron, and holds up the low end of the sofa.
A muffin pan can do more than just bake muffins. It should be called the Swiss Army Pan. You can use it for cupcakes, mini-cakes, mini-pies, mini-pizzas, mini-breads, etc. Turn it over, press a tortilla over the cups, bake, and you have instant nacho bowls. They're handy for mixing paints. I guess you could make giant ice cubes with it, too.
My homegirl Betty Crocker never steers me wrong, and when I saw her recipe for mini-chicken pot pies, I instantly thought of my miracle muffin pan. I also envisioned a basket full of piping-hot pot pies. I didn't quite make a basket's worth, but it was enough to serve as a nice comfort food meal.
Mini-chicken pot pies are a one-pan meal that can be customized, made in advance, packed into a tasty lunch or served up as an appetizer.
Tribune Chronicle / Sarah Sepanek
Once again, the lack of dirty dishes is always a priority when the dishwasher-less like myself selects recipes. The recipe was easy, practical and simple to clean up. I only had one boneless chicken breast, so I used a chicken quarter that had been baked in the oven for dinner the previous night; the meat fell right off the bone. I already had all of the ingredients; everyone should keep a box of Bisquick around.
These little pot pie sliders can be stacked, skewered and topped with butter, cheese, cranberry relish, country gravy or other goodies. They're good to make in advance and pack into lunches or to use as a quick appetizer. Customize by switching up vegetables, or make them meat-free.
Going from desserts to savory comfort food, the muffin pan does it again.
Chicken pot pie sliders
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen / canned peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup shredded cheddar cheese
1/2 cup Bisquick
1/2 cup milk
Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
In 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 and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. 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 chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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 topped with butter or country gravy.