Chicken Pot Pie Crescent Cups

Chicken Pot Pie Crescent Cups

Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.

Chicken Pot Pie Crescent Cups


THE RECIPE

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) Pillsbury™ refrigerated crescent dough sheet 



INSTRUCTIONS

  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  2. 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).
  3. 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.



Source: pillsbury.com

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