Best Chicken Pot Pie Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN POT PIE MUFFINS



Chicken Pot Pie Muffins image

These would be fun for dinner or make a great party appetizer. It's everything you love about chicken pot pie but in bite-sized form. So yummy! When spreading the crust, make sure you spread it as thin as possible. If it's too thick it will taste a bit doughy.

Provided by Adriana Torres

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 23

FILLING
1 large chicken breast cooked and shredded or cubed
1/2 c cooked corn kernels
1/2 c cooked green beans or peas
1/2 c cooked carrots, cubed
1/2 c cooked celery, cubed
BECHAMEL (WHITE SAUCE)
2 Tbsp butter
2 Tbsp flour
2 c milk
salt and pepper to taste
DOUGH INGREDIENTS
1 1/2 c butter
3 1/2 c all purpose flour
2 egg yolks
1 tsp baking powder
1/2 tsp salt
CRUMBLE TOPPING
1 c flour
3 Tbsp butter
1 tsp baking powder
1 pinch salt
1 tsp cayenne pepper

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



EASY Take It on the Go or Great Meal -Chicken Pot-Pie - Muffins image

My son wanted some of my homemade chicken pot pie, I do not like chicken pot pie, so I decided to try something different. It was AWESOME! and my husband and son ate almost all of it! A MUST TRY.. many variety and optional add-ins and substitutions are included (**STEPS 12- 21 ARE OPTIONAL! NOT A MUST!) as we have used and fixed this many ways. Hope you enjoy. Please share your thoughts. PACK & TAKE WITH YOU, GREAT FINGER FOODS FOR KIDS, sac lunches, OR great OFFICE PARTY food, pot luck dinner, church meals, even HOLIDAYS!!

Provided by Aquaholics Anonymous

Categories     Pot Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups chicken
1 cup chicken broth
1 (15 1/2 ounce) can cream of chicken soup (or 2 small or 1 cream of chicken AND 1 cream of mushroom soup)
1/2 cup onion, finely diced
2 cups mixed vegetables, your choice of vegetables see varieties listed in directions
1 cup self-rising flour
1 cup milk
1/4 cup butter, melted (or 4 oz.)

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.

CHICKEN POT PIE MUFFINS



CHICKEN POT PIE MUFFINS image

THIS IS A DELICIOUS n EASY WAY TO PREPARE CHICKEN POT PIE....YUMMY HAND FOOD ;)

Provided by Lora DiGs

Categories     Savory Pies

Time 35m

Number Of Ingredients 7

1 tube(s) grands biscuits...8 count
1 1/2 c chicken, cookd n choppd sml
1 c frozen peas n carrots, defrosted
1 1/2 c potatoes, peeled n choppd small
1 medium onion, choppd n sautÉed just until golden
1 can(s) cream of mushroom soup
2 c shredd cheddar cheese

Steps:

  • 1. PUT CHOPPD POTATOES IN A PIE PLATE N COVER WITH PLASTIC WRAP N NUKE FOR 3-4 MINUTES OR UNTIL SLIGHTLY TENDER THEN SPRINKLE WITH SALT...1/2 tsp.
  • 2. IN A MEDIUM SIZE BOWL COMBINE POTATOES, CHICKEN, ONION, PEAS N CARROTS, 1 CUP CHEDDAR CHEESE, CREAM OF MUSHROOM SOUP.
  • 3. PREHEAT OVEN 350 ....NOW SPLIT EACH BISCUIT SIMPLY BY PULLN APART WITH UR FINGERS N PRESS INTO N UP EACH MUFFIN CUP...I USED A 12 CUP MUFFIN PAN
  • 4. FILL EACH BISCUIT CUP WITH CHICKEN MIXTURE N BAKE FOR 10 MINUTES
  • 5. REMOVE PAN FROM OVEN N TOP EACH MUFFIN WITH A TBLSPN OF CHEDDAR CHEESE N BAKE FOR 10 MORE MINUTES ( OR UNTIL BISCUIT EDGES R GOLDEN)
  • 6. ENJOY :)

Related Topics