Tuesday, 27 October 2015

Mini Chicken Pot Pie

Here is what you need:

  • Campbell’s Creamy Herb & Garlic Soup – the one I found was by the chicken stock, it was in a 14.5 oz small box
  • 2 packages Pillsbury Crescent Rolls – Seamless Dough Sheet
  • Frozen Vegetables, thawed
  • 1 Cup of Chicken cut into small pieces- I used Costco Kirkland Brand pre-cooked chicken strips (I LOVE THESE)
  • 3-inch round cookie cutter
  • Cupcake pan

Here is what you do:

  • Pre-heat oven to 400 degrees
  • Lay the crescent roll flat and cut out 12 rounds
  • Press them in the cupcake pan along the bottom and up the sides
  • In a bowl mix the soup, thawed vegetables and cut up chicken
  • Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking
  • Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup.
  • Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
  • Let cool and then use a knife to loosen and lift out of cups.
  • Enjoy!

recipe adapted from source

No comments:

Post a comment