Chicken Pot Pies

Heat oven to 375 F. Spray 6 jumbo size muffin cups with cooking spray. Set pan aside.

Heat oil over medium-high heat in a non-stick skillet. Add chicken to oil and cook for 7 minutes, stirring occasionally until chicken is no longer pink in the center. Add chicken broth, salt, pepper, thyme and garlic and onion medley. Heat to simmering. Add vegetables, stirring occasionally until almost all of the liquid is absorbed. Remove from heat and allow it to cool 5 minutes then stir in the cheese.

In a medium bowl, mix together Bisquick, milk and eggs. Spoon about 1 1/2 tablespoons of Bisquick mixture into each muffin cup. Top with about 1/2 cup of the chicken mixture. Spoon 1 tablespoon of cream of chicken soup on top of each muffin cup. Top each with the remaining Bisquick mixture.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 5 minutes. Then loosen the sides of the pies from the pan with a knife. Remove from pan and place on cooling rack. Cool 5 minutes and serve.