There is nothing better than a warm pot pie on a cold spring day… cold spring day?! Yes, unfortunately here in good ol’ Missouri it’s 75 degrees one day and then 45 the next. This past week I’ve literally worn a sweater and boots one day and a dress with opened toed shoes the next. It’s crazy! It was a little chilly today so I thought pot pies were the way to go! I have always been a fan of pot pies but I hate how unhealthy the frozen ones are for you. They are chuck full of sodium and a bunch of other things that are so not good. When my mom gave me a recipe that she had tried from princesspinkygirl.com I jumped all over it! It’s still not 100% healthy but it’s much better than the frozen pie! (I am going to start making my own cream of chicken and cream of mushroom soup here in a few weeks…stay tuned for that!)
Mini Pot Pies
Servings: 3 people
Prep time: 5-8 minutes
Cook time: 15-18 minutes
- 1 can of cream of chicken soup
- 1 package of the Pillsbury Crescent Rolls- Seamless Dough Sheet
- Frozen vegetables thawed (or you can do a can of mixed veggies)
- 1 chicken breast, cooked and shredded
- Preheat the oven to 400 degrees.
- Lay out your crescent rolls and cut them into 12 pieces. The recipe calls to cut them into circles but I didn’t have a cutter so I just cut them into squares and it worked just fine!
- Press the squares into a cupcake pan and make sure the squares go up the sides of the pan to create a little bowl.
- In a bowl mix together the chicken soup, veggies and shredded chicken. If your mixture seems a little thick you can add a little milk but make sure you don’t make your mixture runny.
- Spoon your mixture into the cupcake pan. Don’t over fill.
- With your left over dough cut up strip and lay them across the pies. You can also fold over the dough on the sides if you want.
- Bake for 15-18 minutes or until the tops are golden brown.