Chicken Pot Pie Muffins Recipes

CHICKEN POT PIE MUFFINS

Steps:

• 1. Pie dough: Mix all ingredients by hand. This dough does not require kneading; do not over mix. Once ingredients are incorporated, cover and set aside.
• 2. Béchamel Sauce: Heat a medium saucepan and add butter. Once butter is bubbly, add flour. Stir continuously for 2 minutes. Slowly add milk one cup at a time while whisking. Whisk until sauce thickens. Add salt and pepper to taste. Turn heat off and set sauce aside.
• 3. Filling: Combing cooked chicken and vegetables in a large pot. Stir in béchamel and taste. Adjust seasonings if needed.
• 4. Topping: Mix all ingredients and crumble mixture with fingers.
• 5. Assembly: Take a ping-pong size amount of dough and place at bottom of each muffin cup. Using your fingers, press dough down and around the sides of the muffin cup. Take more dough and fill in any holes. Spoon 4-6 tablespoons of filling into each muffin cup and top with crumble topping. Bake at 350 degrees for 45 minutes or until topping is golden brown.

EASY TAKE IT ON THE GO OR GREAT MEAL -CHICKEN POT-PIE - MUFFINS

Steps:

• I used a mini loaf pan and mini muffin pan for these.
• Mix all filling ingredients together in a bowl or if you would like to have some to pour over a loaf or three, mix in a medium pan.
• Chicken can be diced, chopped, or just pulled off the bone, but make sure the chicken is boneless.
• Chicken broth can be canned or the juices from the baked chicken, which I prefer.
• VEGGIES! you can use carrots, peas, green beans, corn, peppers, etc.
• Use a spoon to dip chicken filling into pans or whatever baking dish you are using.
• Mix the crust (flour, milk, melted butter, and seasonings of your choice) ingredients.
• Pour mixture over chicken. I do not stir it. The mixture down in the juice will make the dumplings and rise up to make the crust.
• Bake mini-muffins about 30 minutes at 350 until the middle of the loaves start to bubble. 45 minutes for Loaves, and 1 hour for 9x13 baking pan. If you make the mini muffins keep an eye on them as they cook quicker. When I bake the 9x13 dish it usually takes about an hour. just check for golden brown tops, they're done.
• Take out of the oven and let them set for about 5 minutes. PACK & TAKE WITH YOU, GREAT FINGER FOODS FOR KIDS, sac lunches, OR great OFFICE PARTY food, pot luck dinner, church meals, even HOLIDAYS!
• ALL FOLLOWING STEPS: ARE OPTIONAL, IDEAS, TRIED AND TRUE variations. To help clear up any questions you may have.
• I have seen recipes with the veg-all cans used; I just do not like the flavors.
• I use 1 or 2 cans of the baby carrots; they are in a silver can, not sure of the brand, it's the only kind my husband and daughter will eat. *- as much as you want and the types you like. We use canned green beans, freezer corn (which I saute with the onions). I use red potatoes, silver canned baby carrots. Sounds like a lot but it's not. It's very easy to make and never lasts very long with my family around.
• I have some pictures posted that have the remaining chicken filling that would not fit in the pans, cooking on the stove. I did not want it to go to waste and thought I would fix it to go over the top of the loaves/muffins as a gravy. Sadly, I didn't fix enough, for they wanted more!
• *You can substitute canned chicken (I have used 2 (12.5 oz) cans before and it was still delish!
• I do NOT boil any type of chicken (thanks to my daughter). I bake the chicken. NO boiling of chicken in of chicken in our home. I bake it with about 1 Tablespoon butter, lemon pepper, garlic salt, and about 1 teaspoon of honey; cover with foil paper; bake until tender.
• Whichever seasonings you would like can be added to the crust (flour mixture) or the chicken. I do not add any to the filling as the filling has more than enough.
• I almost mince the onions because the kids do not like them but we do :) so I saute mine and my husband's, but that is optional.
• I put 1/2 with diced jalapenos, a little tip for the spice lovers.
• (If you do not have cream of chicken soup you can use 14 oz of milk. I have used 1-15 oz can cream of chicken and 1-15 oz can cream of mushroom-BOTH delicious.
• If you find other ideas for add-ins, please leave a comment to help other food lovers enjoy this great recipe in other ways.

MUFFIN-TIN CHICKEN POTPIES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.