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Chicken pot pies Recipe

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This recipe for Chicken pot pies, by , is from The Weiss Family Cookbook Project, 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!

Contributor:  
Contributor:  
Tamera Weiss

Category:
Category:

Ingredients:  
Ingredients:  
1
cup frozen mixed vegetables, thawed
1
cup chopped deli rotisserie chicken
1
can (10 1/2 oz) condensed cream of chicken soup
1
can (8 oz) refrigerated crescent dough sheet

Directions:
Directions:
Heat oven to 375F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10

 

 

 

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