The RV Chronicles — More than 800 miles I roamed…

It’s over.

For the past couple of weeks I slept within the warm roomy confines of a brick and mortar structure. I cooked on a professional-grade range surrounded by granite and graced with a travertine back-splash.  I even showered in a new space that rivals the interior room of most minivans.

Christmas on Chestnut Lane was among my favorites ever.  It was also the Christmas I’ll surely remember with mixed emotion.

Our entire family ate at the same table for the first time in months — among the many boxes being packed for storage.  I was able to see a few people that I’ve longed to look in the eyes — and a few others that I couldn’t care less about. I cooked several meals for my bride (including the homey Muffin Tin Chicken Pot Pies featured below) — and placed them in the freezer for her to eat once I’m gone.  We held hands and embraced many times, but it wasn’t enough to keep me warm these 200 miles away.

As we sat opening gifts beneath a gaudy artificial tree perched atop a TV tray, I couldn’t help but to think about those moments being our last behind the pine curtain of northeast Texas. Strangely, it all hit home during a mid-holiday jaunt in a rental truck to the Jimmy Rockford, where my citrus trees now soak up the sun.

It was a good Christmas indeed. Still, my hope is that there will be no traveling home after this year’s holidays.

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Muffin Tin Chicken Pot Pies


Muffin Tin Chicken Pot Pies — Delicious weeknight comfort food.


5.0 from 2 reviews
Muffin Tin Chicken Pot Pies
Serves: 6-8
  • 2 cups – Chicken breast, cooked and chunked
  • 1½ cups – Half and half
  • 1 cup – Frozen mixed vegetables, thawed
  • 1 cup – Potatoes, boiled and cubed
  • 2 TB – Minced onion
  • 2 TB – Butter
  • 1 tsp – Dried thyme
  • 1 tsp – Kosher salt
  • ½ tsp – Coarsely ground black pepper
  • 2 – 8 oz pkgs. Crescent roll dough
  1. Preheat oven to 350° F.
  2. In a large saucepan, mash ¼ cup of the potatoes; add half & half and butter; turn heat to medium.
  3. Add chicken breast, potatoes, mixed vegetables, onion, thyme, salt and pepper.
  4. Warm until butter is melted, stirring regularly, about 5 minutes.
  5. Turn off heat and set saucepan aside.
  6. Grease or spray non-stick spray into muffin tin.
  7. On a lightly floured surface, roll the dough so that there are no seams; cut pieces of dough so they fit in bottom and up sides of the tin.
  8. Line the muffin tin with the dough. (You should have plenty of dough remaining to top the pot pies.)
  9. Using a ladle, fill each 'pie' shell with the chicken mixture.
  10. Top each one with remaining dough, making sure to crimp the sides.
  11. Bake until golden brown, about 15 minutes.
  12. Allow the pies to cool for about 5 minutes, then carefully remove with a silicone spatula.



  1. I know it’s true love when these decadent pot pies are left in the freezer. No one ever left any for me! Glad you had a happy holiday, Adam!

  2. You did the lattice top! I prefer this to a full crust on meat pies of this sort.
    It is a good idea to make them this way. It is a nice way to have a hearty meal after work.
    Good idea.
    It is snowing up here! Watching the snow fall and eating homemade bread, talk about comfort food. Seahawks are just about to play. It does not get better than that. I just need to get back to work where my kitchen playground is far, far away from me! It has been fun/fattening these last nine days.

    • adamjholland says:

      I must confess, Jill… Catherine made those lattice tops. I’m a guy, and guys don’t think lattice. (But I did think of all the half & half!) Good luck to your Seahawks. I’m waiting on spring training. :-/

  3. Adam, I love reading your blog and recipes! These muffin tin chicken pot pies look so good to me.

  4. Oh Adam, that was so sweet to make your bride some of these mini pot-pies and other meals for the freezer.

  5. oh …. my …. god, those look delicious! Happy New Year!

  6. Dear Adam, I needed a lil’ email inbox sanity this evening (I’m getting slammed with Twitter notifications with NO IDEA whatsoever what to do with my latest Social Media adventure, lol.) Your post provided it and focused on what’s most important in LIFE (including those darling Muffin Tin Chicken Pot Pies) — plus putting things into mobile perspective. (Lord, how I remember “the trucking years”… always on the go with no ‘roots.’) Keep on keepin’ on, bro… it’ll all work out in the end. Happy New Year and love ya!

    • adamjholland says:

      Thank you, Kim. I’ve always been in awe of truckers. Each time I see an empty flatbed, I think of his desire to be home. Our country couldn’t exist without truck drivers, but damn … what a rough life. Happy 2016 to you and yours!

  7. Cooked em, ate em, going to repeat soon. I used a stuffed pepper pan, which required more dough for the bottom and sides but also created a bread bowl of sorts. That was a good thing, since my teenage eating machine used one of my earmarked rolls of dough to temporarily fill one of his hollow legs. A few pies ended up topless, but they were just as good.

    Keep em coming, Adam. We generally cook/refrigerate on the weekends. Good, relatively easy and distinct recipes help keep us out of the food ruts and out of the over-priced, over-processed prepared-food aisles at the grocery store.

    • adamjholland says:

      I know it sounds tacky, but I’m glad I’m not the only person whose children (particularly my son) go through the provisions as if they were their own personal commissary. I’ve had a few ‘topless’ moments myself for those reasons. And thank you for the kind words.

  8. Looks Great. A must try!

    Where did you get the muffin pan and stand?

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