over the years i have made these molton hot lava bombs a few different ways n always come out awesome n leaves you wit 3rd degree mouth burns lol. i use to use cream of chicken potato and celery or mushroom n they were just fine. but this time i used stocks and cream which i think gives it more of a gravy feel but either way is good. ill explain both at certain parts of da recipe.. k heres what we need

8 boneless skinless chic thighs

3 to 4 large russet potatoes

half a yellow onion

3 sticks celery

2 cloves garlic

olive oil

3.c chicken stock

1.c half n half

20.oz frozen mixed veggies peas corn carrots green beans

1/2.ts onion and garlic powder, salt, pepper , poultery seasoning , thyme and turminic

2 to 4 boxes rolled pie crust

1/2.c butter

1/2.c flour

cooking spray

k first we gonna poach up our chicken so grab u a pot n drop n da chicken n fill pot just above chicken wit water n add a few shakes of salt bring pot up to a boil then cover pot and turn heat off n wait 20 min for chicken to cook thru

k. while thats cookin cube up your potatoes n wash em then boil em in a pot of water for 15 min to soften em up then drain.n set aside for now

now cut up your onions n add to a big pan wit sum olive oil n cook to soften for bout 8 min then add your dice celery and garlic n cook 1 more min

then move em all to one side and add your butter on the other n after it melts add the flour to it stirring til combined n pastey lookin then add the chicken stock stirring til all mixed good and rue mix is incorperated good then bring to a boil

k after it boils turn heat down to med n add yo frozen veggies n all yo seasoning n simmer for 20min then add half n half n simmer 10min

then add potatoes n chop yo chicken n add that too

let it all simmer for bout 10 min.n adjust yo seasonings now

k while the filling thickens up get out the pie dough n best let it rest a bit n come to room temp.more so its easier to handle. n put a bit of flour down n grab a oven safe bowl boot 6in. like a metal or porcilan bowl. .long as its oven safe. were gonna spray the bowl wit non stick spray n place bowl on dough.n cut out a circle just a bit bigger than the bowl n place it inside

so bout like that then fill da bowl wit your chicken good good n use the remaining dough as yo lid. u might have to roll it out into a circle but itll fit.lol

then pinch da lid on closing em up good

then poke a few vent holes in da tops n off to da oven at 375° for 40 to 45 min til tops are brown

damn my mouth is burning just lookin at these lol. k ya best to get em out onto plates n they usually pop out easy if u sprayed em good n if not just dump em lol. they all eat da same

lol. first one stuck on me lol

thats better lol

now just gotta wait 3 days to eat it🥵🥵😏 lmfao. n leftover filling goes great over mashed tatos 😉 n oh ya i forgot. if u wanted to make this with cream ofs instead of stock n cream dont use the butter n flour to make a rue n dont add stock or half n half. instead add 2 reg sized cans of cream of chicken n 2 cans cream of mushroom or celery n 1/2.c milk. just add it all after softening onion n celery then add more milk if needed if too thick to fast while cooking n leave on med heat. no boiling. then add frozen veggies n the rest n simmer 30 min on med low. stirring often