Campbell’s Creamy Herb & Garlic Soup Chicken, cut into small pieces Cupcake pan Frozen Vegetables, thawed Pillsbury Crescent Rolls – Seamless Dough Sheet round cookie cutter Appetizers

Wedding Food Ideas: Mini Chicken Pot Pie

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Wedding Food Ideas: Mini Chicken Pot Pie

Mini Chicken Pot Pie
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Mini Chicken Pot Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 14.5 oz Campbell’s Creamy Herb & Garlic Soup
  • 2 packages Pillsbury Crescent Rolls – Seamless Dough Sheet
  • 1 Cup Chicken, cut into small pieces
  • 3- inch round cookie cutter
  • Frozen Vegetables, thawed
  • Cupcake pan
Servings:
Units:
Instructions
  1. Pre-heat oven to 400 degrees
  2. Lay the crescent roll flat and cut out 12 rounds
  3. Press them in the cupcake pan along the bottom and up the sides
  4. In a bowl mix the soup, thawed vegetables and cut up chicken
  5. Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking
  6. Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup.
  7. Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
  8. Let cool and then use a knife to loosen and lift out of cups.
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Source: Princess Pinky Girl

 

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