Lunch: 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.
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
Heat oven to 375 °F. 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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
