This is a sponsored blog post; while the views expressed here were genuinely mine, consideration was paid to me by Bays English Muffins to review this product.
When you think of English muffins, I am sure that you think of breakfast foods like egg sandwiches or as a side with some butter and jelly. But have you ever thought about how English Muffins are so much more than a breakfast food?
Bays English Muffins wants to show you that English muffins aren’t just for breakfast. Bays chefs are proving the versatility of English muffins with creative recipes for appetizers, mini pizzas, sandwiches, melts, paninis, burgers, sides (like garlic bread), and more!
I used one of their recipes to make chicken pot pie. Instead of using a pie crust or a biscuit topping, I used Bays English Muffins cut in strips then soaked in eggs, milk, Gruyere, and Parmesan cheese. It was amazing. It added such a nice crunch. The cheese was a great combination to go with the chicken pot pie.
You won’t find Bays English Muffins in the bread aisle – they are in the refrigerated dairy case next to the eggs and milk.
When we received these English muffins, my daughter immediately wanted to toast one up and eat it plain. Her friend was here so I told them they could split it – but after just one bite they asked if they could have another half to eat.
They said they tasted like clouds. They are so soft – even when they are crunchy. They are nice and thick. Another thing we love about Bays English Muffins is that they are already split in half!
There are so many recipes that you can make with these English Muffins – they are so versatile. We loved this Cobblestone Chicken Pot Pie. My kids loved it and it’s very rare that they arrive at the dinner table without complaining about another chicken dinner. They even had seconds.
For this recipe I do prefer Bays English muffins but I am sure that you could use any brand.
Cobblestone Chicken Pot Pie
- 4 English Muffins, split and halved, and cut into strips
- 2 large eggs
- 1 ½ cups milk, divided
- 1 cup shredded Gruyere cheese
- ¼ 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 ½ -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 ½ 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 a paper towel; drain. Pour off all but 2 tablespoons of the bacon fat and return the 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 the remaining 1 cup of 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.
Here are a few tips to help you get it on the table faster!
- Cook the meat in a slow cooker. I usually do about 3 hours on low. You can even throw them in the slow cooker if they are frozen – just add an hour. I add about a cup of water to the slow cooker.
- Buy pre-cut frozen diced onions. You can find them in the freezer section. They are really cheap and so much easier than dicing an onion.
- Do things the night before: I have only found the Gruyere cheese in a block, so grate out a cup. You can also cut up the English Muffins the night before to save you time. And you can even cook the bacon the night before.
Spend a few minutes prepping this meal and it will be really fast to get into the oven after a long and busy day.
This is a unique version of chicken pot pie – I hope you love it!