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

READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • FILLING
  • 2
    cups chicken
  • 1
    (15 1/2 ounce) can cream of chicken soup (or 2 small or 1 cream of chicken AND 1 cream of mushroom soup)
  • 12
    cup onion, finely diced
  • 2
    cups mixed vegetables, your choice of vegetables see varieties listed in directions
  • CRUST
  • 1
    cup milk
  • 14
    cup butter, melted (or 4 oz.)
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DIRECTIONS

  • 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.
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