Crusty rolls are filled with a scrumptious chicken pot pie filling and topped with crumbly stuffing bits and baked until the whole thing is bubbling and delicious.
*Crusty Chicken Pot Pie Buns* (From The English Kitchen web site.)
Serves 6 - 8 depending on the size of your buns
Printable Recipe
Chicken Pot Pie without the pastry . . . served up in your very own crusty roll. Deliciously different!
1 tin of condensed cream of chicken soup (415g or 10 3/4 ounces)
(In the UK this is the Bachelor's Brand of soups)
1 soup tin of milk
1/2 tsp savoury
1/4 tsp sage
1/4 tsp marjoram
1/4 tsp onion powder
1/4 tsp garlic powder
2 large mug fulls of cubed cooked potato
2 large mugfuls of cubed cooked chicken
2 large mugfuls of frozen mixed vegetables, thawed (the one with peas, carrots, corn and beans)
salt and black pepper to taste
6 large crusty rolls (8 if they are not overly large)
leftover stuffing, crumbled, enough to top each bun, optional (can use buttered cracker crumbs, or even
the bread removed from the centre of the buns, crumbled and mixed with a bit of melted butter
Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking tray.
Mix together the soup, milk, savoury, sage, marjoram, onion and garlic powders, cooked potato, cooked chicken, and mixed vegetables. Season to taste with some salt and black pepper.
Using a serrated knife, cut a sliver from the top of each bun. Using your fingers hollow each one out, by plucking out the soft bread inside, leaving a shell of about 1/4 inch all round. (Use the plucked out bits and tops to make bread crumbs or treat the birds.) Stuff each empty bun with the chicken mixture, allowing it to come a bit above the top. Place on the baking tray as you finish stuffing each one. Crumble the stuffing over top of each. (If using buttered crumbs sprinkle them over of each.)
Bake in the heated oven for 25 to 30 minutes until crisp and golden brown and bubbling on the insides. Let stand for 5 minutes before serving.
The insurance company has won, again, and we are having to have the guest apartment and garages re roofed. So I made lunch for the five workers every day and today it is pepperoni mac'n'cheese. I do different twists on this and today I used marscapone with pepperoni mac'n' cheese.
Since they are finished roofing I am serving rum raisin rolls as well. I will put the recipe on because the dough is wonderful. I wish however, these rolls would be better at rising. I don't know what I am doing wrong. The time to raise is very short, and I followed the recipe except for soaking the raisins in rum...my own flourish. I hope Food Network forgives me. Oh, that's right, it's not their recipe.
3/4 cup milk
1/4 cup soft butter
3 1/4 cups all-purpose flour
1 pack of instant yeast
1/4 cup white sugar
1/2 tsp. salt1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter softened
1/2 cup raisins (optional plain or as I do soaked in rum--the raisins, not me.)
Heat the milk in a small pan until bubbles, then remove from heat. Mix in butter, stir until melted. Let cool until lukewarm.
In a large bowl, combine 2 1/4 cups of flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn out on a lightly floured surface and knead until smooth about five minutes. Lovely!
Cover the dough with a damp cloth and let rest for 10 minutes. Mean while in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out the dough in to a 12x9 inch rectangle. Spread the dough with the brown sugar mixture. Sprinkle with raisins if desired, roll up, pinch ends and seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover, let rise until doubled about 30 minutes. Preheat oven to 375, bake for 20 minutes or until browned.
Note: The first time I used the muffin cups as suggested. The second time I used a glass baking dish. These are not large rolls (like my dear mother's) but really tasty. I am going to work on this recipe some more.
Roofers at lunch outside in February in OHIO???
Rum Raisin Buns
This is a lovely dough with which to work. It's soft and supposedly quick rising. I have made these twice and they don't get high enough for me, but the flavor is wonderful. I am going to tweak this recipe and then see what happens.
3/4 cup milk
1/4 cup soft butter
3 1/4 cups all-purpose flour
1 pack of instant yeast
1/4 cup white sugar
1/2 tsp. salt1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter softened
1/2 cup raisins (optional plain or as I do soaked in rum--the raisins, not me.)
Heat the milk in a small pan until bubbles, then remove from heat. Mix in butter, stir until melted. Let cool until lukewarm.
In a large bowl, combine 2 1/4 cups of flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn out on a lightly floured surface and knead until smooth about five minutes. Lovely!
Cover the dough with a damp cloth and let rest for 10 minutes. Mean while in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out the dough in to a 12x9 inch rectangle. Spread the dough with the brown sugar mixture. Sprinkle with raisins if desired, roll up, pinch ends and seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover, let rise until doubled about 30 minutes. Preheat oven to 375, bake for 20 minutes or until browned.
Note: The first time I used the muffin cups as suggested. The second time I used a glass baking dish. These are not large rolls (like my dear mother's) but really tasty. I am going to work on this recipe some more.
