Monday, May 18, 2015

Kid-Friendly Mini Chicken Pot Pies

Mini Chicken Pot Pie
One of our three grandsons has dinner with us once a week and it's always a challenge to come up with something palatable for them. Today I made these little chicken pot pies that can be made in under 30 minutes. It took me 10 minutes to assemble them and 15 minutes to bake in the oven. And they're just the perfect size for children to hold in their little hands. Serve them with a side of salad or fruits and a stress-free dinner's ready in no time flat!

The crust was made from Pillsbury crescent rolls dough that were coaxed into each compartment of a muffin pan.The filling was made with diced fajita chicken strips (any cooked chicken will do), frozen mixed vegetables consisting of carrots, peas, celery, potatoes and corn and a can of cream of chicken soup. I used Campbell's cream of chicken soup because I was in a hurry, but homemade cream of chicken soup is really easy to make. 

Each package of dough contains 8 crescent rolls and I used the 'grand' or big sized rolls.

The broad side of the triangle of dough was stretched to cover the bottom and sides of each compartment and the pointed end was wrapped around the top with a hole in the center to allow steam to escape.

Cooked until the tops were golden brown, these little pot pies were done in just 15 minutes. Note that the empty compartments were filled with water.

Needless to say, it was a hit with our Grandboy this evening!

1 (8 rolls) can Pillsbury Grands! Big & Buttery Crescent Rolls, separated
1/2 (16 oz.) pkg. frozen mixed vegetables for soup
1 (10 oz.) can  or homemade Cream of Chicken soup
1/2 (16 oz.) pkg. fajita chicken strips, diced
salt to taste
Pam butter-flavored spray

  1. Preheat oven to 375*F and grease muffin compartments with Pam spray.
  2. Microwave vegetables (without water) on high power for one minute or blanch in boiling water for 1 minute and drain.
  3. Combine chicken, vegetables, soup and season with salt to taste.
  4. Line muffin compartments with broad side of crescent roll dough, leaving pointed end hanging over lip of compartment.
  5. Fill with chicken mixture to mound over the top and wrap the pointed end of the crescent roll around the top, leaving a space for steam to escape.
  6. Fill empty compartments with water and bake at 375*F for 15 minutes until tops are golden brown. 
Serve with a side of soup or salad.

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