3 Large Boneless Chicken Breast, Shredded
1/4 cup Butter
2-3 cloves Garlic, Minced
1/2 cup Onion, Diced
1/2 cup Heavy Cream
1 3/4 cup Chicken Broth
1/3 cup Flour
1 1/2 cups Mixed Frozen Vegetables [Contains; Peas, Carrots, Corn, Gr. Beans, Lima Beans]
Seasoning; Italiano Seasoning, Garlic Powder, Onion Powder, Seasoning Salt, Parsley, Thyme, Salt & Pepper
2 1/4 Dry Active Yeast
1 tsp Sugar
1/2 cup Warm Water
1 cup Milk
2 tbsp Butter
1/2 cup Warm Water
1 1/2 tsp Salt
2 tbsp Sugar
5-6 cups Flour
• Cook the boneless Chicken Breasts in the oven, until fully cooked, make sure to season them about 3/4ths of the way through its cooking time. Add seasoning to the chicken of your liking; We use; Italiano Seasoning, Garlic Powder, Onion Powder, Seasoning Salt. Sprinkle seasonings over each chicken breast, and put back in oven to finish cooking chicken. When the chicken is fully cooked, pull out of the oven and using your hand and a fork, or two forks, pull apart the chicken breasts. (Shred them).
• In a large cooking pot, add the Butter, over a MEDIUM heat, before the butter is completely melted, add in Garlic-Minced, Onion-Diced, Heavy Cream, Chicken Broth, and Flour. Whisk together until the Flour is completely incorporated. Add in (1 tbsp) Parsley, (1 tsp-tbsp) Salt, (1 tsp-tbsp) Pepper, (1 tsp) Thyme, (1 tbsp) Italiano Seasoning, (1 tbsp) Garlic Powder, (1 tbsp) Onion Powder, (1 tsp) Seasoning Salt. Whisk together so there are no Flour lumps.
• Add in Frozen Vegetables, and turn to MEDIUM-LOW heat, and let simmer for 10 minutes, or until sauce has thickened. Add in Shredded Chicken, take off the heat, and set to the side. Let cool.
• Combine (1/2 cup) Warm Water, (1 tsp) Sugar, and Active Dry Yeast together in a small bowl. Set to the side for 5-10 minutes. Should be bubbly and frothy.
• Combine Milk, Butter, (1/2 cup) Warm Water, Salt, and (2 tbsp) Sugar in a small cooking pot, and heat on stove, at MEDIUM heat, until lukewarm. You will still have butter chunks floating on top.
• Add (2 1/2 cups) Flour to your Large Mixing Bowl, then add the yeast mixture, and the warm milk mixture, to the flour. Mix together. Add the remaining 3 1/2 cups of flour as needed. Beat with wooden spoon, or electric mixer, turn out on floured surface, and knead your dough, until dough is smooth, and elastic-y. (No longer sticky- If you used to much flour, and it is too dry, try adding a tsp of water). Round the dough up into a ball.
• Place dough in lightly greased bowl, turning it over, so the top is also lightly greased, and let sit, covered with a tea towel, until dough doubles in size.
• Flip dough out onto lightly floured counter top, and knead slightly. Make some bite size dough balls. (Big enough to stuff a filling inside- Leave a little extra dough to do patch work).
• Preheat oven to 350 C, and grease a 9″ pan, or muffin tins.
• Shape your dough ball into a deep bowl, before filling it with a tbsp+ of the Chicken Pot Pie Filling. Then pull the sides of your dough ball over the top of your filling, then spin your hand in a circular motion over top, sealing the hole. (If your hole is to big, use extra dough to seal it). Place on your greased pan, and repeat steps until you have no more dough balls left.
• Let the dough ball rise, until almost doubled in size. Cook in oven for 10 minutes, then remove from oven and with parchment paper, butter the tops. Put back in oven for another 15-20 minutes, or until golden brown. Take out of oven and butter tops again, then let stand/cool for 10 minutes. May want to flip over, so bottom doesn’t get to moist.
MenuDuet’s Notes: In the picture displayed;
-We used a cake pan, that opens and takes the sides off, so we didn’t have to flip, or scoop out our pieces, we just used a knife instead.
Chicken Pot Pie;
-We used 3 tbsp of already Minced Garlic. We are Garlic lovers.
– We used half and half, for the Heavy Cream.
-If using Fresh Vegetables, may want more then 1 1/2 cups. We chopped down the size of the green beans.
-The Seasoning amounts are guesses, we never measure our seasonings.
-When doing the butter, keep them in medium chunks.
Holy cow, that was a lot of writing! We know this recipe looks insane, but its not as hard as it looks! Its just some chicken pot pie filling, stuffed into some delicious dinner rolls.. and these dinner rolls, are crazy good, even better then the Dinner Rolls we had previously made. A best friend shared the recipe with us, and it is amazing!
The Chicken Pot Pie Bites themselves were so tasty, and very filling. I was surprised when my partner only ate one, stating, that he was actually full! On the other hand, I ate two of these bad boys. (My partner did end up going back for more after a short belly break).
I can’t lie to you, stuffing these dinner rolls, was a pain! Some oozed out while we were trying to close them, which actually helped in the long run, since it added moisture to the dough, making them slightly sticky in that area… none the less, still a pain.
There is a good chance you may have extra Chicken Pot Pie filling at the end, Heat some up, with your roll, to dunk with. Extra Filling, extra scrumptious.
Did you like this recipe? Let us know in the comments!
I took the picture displayed, with my camera.