CRESENT ROLL POT PIE RECIPES

Name: Chicken Pot Pie Crescent Cups
Prep time: 10 min
Total time: 35 min
Yield: 8
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 Pillsbury™ Original Crescent Dough Sheet

CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM

Chicken Pot Pie Crescent Cups Recipe - Pillsbury.com image

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

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 4

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 Pillsbury™ Original Crescent Dough Sheet

Steps:

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.

Nutrition Facts : Calories 170 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 3 g, TransFatContent 0 g

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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