I created a yum-yum-yummy new dish!! Tired of the tried and true chicken pot pie, I decided to put a spin on it by using a muffin pan.
To start with, I made shredded chicken the day prior. I used 2 bone-in chicken breasts (including the skin) and 3 boneless skinless chicken breasts. I did it this way because using the bone and fat (skin) will give it more flavor. Both I also wanted more meat so I added the boneless skinless. In my crock pot I laid down a couple of carrots and celery stalks, as well as a couple of bay leafs and herbs. I covered it with store-bought chicken stock, water and threw in a couple crushed up chicken bouillon cubes. Added pepper and a little bit of salt. Lately I have been using less salt in my cooking - because you can always add more but you cannot take away!!
Let it sit in the crock pot on low for about 8 hours or so. chicken will be falling off the bone. Remove the chicken breasts and separate any loose pieces from the juice. Remove any bones, skin, fat, vegetables from your chicken.Shred the chicken. Or, if you like, cut it into cubes. It's up to you. Strain the juice and save - it will be the best broth for chicken noodle soup. Another use for all your chicken!
Okay, now you have awesome chicken. Next step: pot pie filling. Make a roux:
http://www.ehow.com/how_5159053_make-sauce-roux-butter-flour.html Roux will be kind of like a paste. You add stock or milk to make it a creamy sauce. I used some half & half. Yeah, I know... high in calories. Add just enough to make the desired consistency. But remember: Your sauce will thicken as it cools (while adding the other ingredients and making the crusts).
Add to your roux: diced and slightly under cooked potatoes and carrots, peas (I like to use the frozen ones with the little pearl onions), parsley or other herbs that you like, slightly sauteed celery, and of course the chicken. Pepper it. You will need to experiment on how much of the ingredients you use so it doesn't get too thick. If you have too many ingredients and not enough sauce, you can always add a can of Cream of Chicken or Cream of Mushroom. Actually, the Cream of Mushroom adds a really nice flavor.
Now you will want to make your crusts. I just use Pillsbury pie crust for my pot pies. I am not a pastry person so I cheat on this step. The packaged crust comes a little thick for muffin pans, so I rolled mine out a bit.
Use something (like a cup) and cut out circles. Fill the pan with the circles. Even though the store-bought pie crusts are formed for a regular pie, you can roll out you straps to cut out more little circles.
Spoon in the chicken filling and cover your mini pot pie with crust. I ran out of dough, so I had to use scraps for the remaining few. My food may not always
look good, but it always tastes great!! Bake in oven... 400 degrees for about 45 minutes. Or do as I always do... until it looks done! I think I used slightly less time because muffins are smaller than pies. The good thing about pot pies is that the ingredients are already cooked!!
Bon appetit!
Okay, now you have awesome chicken. Next step: pot pie filling. Make a roux: http://www.ehow.com/how_5159053_make-sauce-roux-butter-flour.html Roux will be kind of like a paste. You add stock or milk to make it a creamy sauce. I used some half & half. Yeah, I know... high in calories. Add just enough to make the desired consistency. But remember: Your sauce will thicken as it cools (while adding the other ingredients and making the crusts).
Add to your roux: diced and slightly under cooked potatoes and carrots, peas (I like to use the frozen ones with the little pearl onions), parsley or other herbs that you like, slightly sauteed celery, and of course the chicken. Pepper it. You will need to experiment on how much of the ingredients you use so it doesn't get too thick. If you have too many ingredients and not enough sauce, you can always add a can of Cream of Chicken or Cream of Mushroom. Actually, the Cream of Mushroom adds a really nice flavor.
Now you will want to make your crusts. I just use Pillsbury pie crust for my pot pies. I am not a pastry person so I cheat on this step. The packaged crust comes a little thick for muffin pans, so I rolled mine out a bit.
Use something (like a cup) and cut out circles. Fill the pan with the circles. Even though the store-bought pie crusts are formed for a regular pie, you can roll out you straps to cut out more little circles. 
Spoon in the chicken filling and cover your mini pot pie with crust. I ran out of dough, so I had to use scraps for the remaining few. My food may not always look good, but it always tastes great!! Bake in oven... 400 degrees for about 45 minutes. Or do as I always do... until it looks done! I think I used slightly less time because muffins are smaller than pies. The good thing about pot pies is that the ingredients are already cooked!!
