A Perfect Pantry

Chicken Bread Pot Pies Using the Breadmaker

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    Several months ago the Cooking For Busy Mums kitchen received the Kambrook Bread Maker, and to see it has been a welcomed addition is an understatement.

    The addition of a Bread Maker to my kitchen has meant that I can make pizza dough while I am work, bake loaves of bread overnight and wake up to a fresh loaf and make the best dough (I could never spend the kneading time to get dough this good) to make many other creations in the kitchen.

    Compared to many older bread makers, the Kambrook bread maker is quieter, sleeker and easy to use.  We give it a big thumbs up.

    I have been creative in the kitchen this month with the bread maker and made these Chicken Bread Pot Pies from leftover roast chicken.  The perfect bread dough the bread maker made (which would of only cost about $2 to make) has let me turn the last of the roast chicken into another meal.  I can save money, reduce wastage and be more creative.





    Bread Dough

    • 380ml Water
    • 40ml Oil
    • 2 Tsp Salt
    • 2 Tbs Sugar
    • 650gm Plain Flour
    • 1 Tso Bread Improver
    • 1 ½ Tsp Yeast



    • 2 Cups Roast Chicken, skin removed and diced
    • 2 Cups Frozen Vegetables, defrosted – I used carrot, peas and cauliflower
    • 1 Cup Tasty Cheese, grated
    • 2 Eggs
    • 1/3 Cup Cream
    • Salt and pepper to taste


    1. Place the paddle into the bread machine pan.  Add the bread dough ingredients in the order listed. Insert the bread pan into the bread machine and twist until it locks in.
    2. Turn the bread machine on and press the Menu button until you get to 8. Then press start. The bread machine will do all the work and beep once the dough is ready.
    3. When the dough is ready spay a 12 hole muffin pan with cooking spray. Take gold ball size amounts of the dough and push out gently to form a rough circle.  Press into the muffin hole. Repeat until all 12 holes are done.
    4. Place all the filling ingredients into a bowl and mix well to combine.  Spoon into each of the dough pressed out muffin holes.
    5. Bake in 200 degree Celsius oven for 20 minutes. Or until the top is golden and bounces back when touched.

    Makes 12

    TIP: If you are using leftover roast chicken these should be eaten on the day you make them.



    b2ap3_thumbnail_image.jpgRecipes created and shared by Amanda Voisey.

    Cooking For Busy Mums was founded 4 months after my first son was born in February of 2010 when I quickly realised that the meals my husband and myself had become accustomed too were a thing of the past.

    Meals would have to be quick, simple, cost effective, and dinner time made as hassle free as possible.

    I decided it would be great to share my recipes with fellow busy mums and create a community where we can all help each other with answers that were tried and tested as apposed to being "googled".

    Here are my links:

    Blog | Facebook | Instagram| Pintrest

    • helena 21 January 2015

      Hi. If you are using freshly roasted chicken, can theses be frozen? Thanks.

    • A Perfect Pantry 21 January 2015

      Hi Helen, that shouldn't be a problem at all. After defrosted, best to warm up in the oven to maintain the crispiness of the bread casing.

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