Easy Take It On The Go Or Great Meal Chicken Pot Pie Muffins Food

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust 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.

THE BEST CHICKEN POT PIE EVER!

Steps:

• In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
• Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
• In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
• Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
• Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
• When done, the inside ingredients will be thick and creamy.