CHICKEN POT PIE MUFFINS

Chicken Pot Pie Muffins image

Provided by Adriana Torres

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.