Cobblestone Chicken Pot Pie with BAYS English Muffins
Are you looking for a fun and creative way to change up date night? I have an idea for you. Mike and I made cooking together a fun date night all the way from choosing a recipe together to shopping for all the ingredients at H.E.B. – we turned a cold rainy night into a fun and creative date night.
With the weather finally cooling off we decided to choose a recipe that had the comforts of home and a hint of the winter months ahead. We wanted a recipe that was simple but still had enough steps to challenge our cooking skills. We chose the BAYS English Muffins Cobblestone Chicken Pot Pie.
I must say we were very proud of ourselves as we sat down to enjoy the meal together. Packed with flavor and delicious down to every bite, we connected over a meal together. It made date night that much more special.
If you are looking to change up date night or just create a new meal for the family this Fall, here’s what you’ll need to jump start your cooking debut:
- 4 BAYS Multi-Grain English Muffins
- 4 Thick Slices of Smoked Bacon
- Medium Onion
- Shredded Chicken
- Frozen Mixed Veggies
- 2 Cans of Cream of Chicken Soup
- Grueyere Cheese
- Parmesan Cheese
- 2 Eggs
- Precooked Shredded Chicken
Quick tip: If you shop at H-E-B, you can buy precooked shredded rotisserie chicken in the Meal Simple section of the grocery store. I use this all the time for soups and enchiladas, it’s a HUGE time saver.
And my favorite part… kitchen gadgets. When I’m cooking a recipe for the first time I also like to set out my kitchen gadgets I know that I’ll need to use for the recipe before I start, just to make sure I’m ready to dive in to cooking.
- Cutting board
- Medium mixing bowl
- 4-quart baking dish
- Wooden spoon
- Medium sauté pan
- Can Opener
- Cheese grater
- Table Spoon
The recipe was easy to follow and the Cobblestone Chicken Pot Pie was brag worthy. Although this recipe serves six, it actually reheats very well the next day. I love making recipes that we can reheat and enjoy for a few more meals, because let’s face it who has time to cook every night. Mike and I had it again for lunch and dinner the next day. To find a retailer near you to purchase Bays English Muffins and explore their delicious recipes click here.
Full Recipe Below and Cooking Instructions Below!
4 BAYS Multi-Grain English Muffins, split and halved, and cut into strips
2 large eggs
1 1/2 cups milk, divided
1 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
4 thick cut slices hardwood smoked bacon, coarsely chopped
1 medium onion, chopped
1 (10-ounce) package frozen mixed vegetables
2 (10 1/2-ounce) cans cream of chicken soup
3 cups shredded cooked chicken or turkey
Preheat the oven to 400°F. Coat a 2-quart baking dish with cooking spray.
Beat the eggs and 1/2 cup of the milk in a medium bowl until well blended. Stir in the muffin cubes, Gruyere and Parmesan cheeses; set aside.
Heat a 12-inch nonstick skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, about 7 to 8 minutes. Transfer the bacon with a slotted spoon to a plate covered with paper towel; drain. Pour off all but 2 tablespoons of the bacon fat and return skillet to the stove. Add the onion and sauté until slightly softened, 3 to 4 minutes. Stir in the mixed vegetables; sauté until hot, 3-4 minutes. Stir in the soup and remaining 1 cup milk; bring to a boil and cook 1 minute. Remove from the heat and stir in the reserved bacon and chicken. Transfer the mixture to the prepared baking dish. Top the filling evenly with the muffin mixture.
Bake until the topping is golden brown and the filling is bubbly, about 20 minutes. Remove from the oven and let cool 5 minutes before serving.
Note: if you’d prefer not to use bacon substitute 2 tablespoons of olive oil to sauté the onions.
Enjoy our video with step by step recipe instructions! xx-Jennifer