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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mini Chicken Pot Pies Recipe

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This recipe for Mini Chicken Pot Pies is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Campbell's Creamy Herb and Garlic Chicken Soup (or any other creamy chicken soup combination)
2 packages Pillsbury Crescent Rolls – Seamless Dough Sheet
Frozen vegetables, thawed
1 cup of cooked chicken cut into small pieces
3-inch round cookie cutter
Cupcake pan
Directions:
Directions:
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 (4 strips per pot pie, so 2 going one direction, 2 going the other for a lattice effect).
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. (Use a knife to peek along the side of the cup to check to see how cooked the sides are).
Let cool and then use a knife to loosen and lift out of cups.

 

 

 

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