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Friday, July 6, 2012

Muffin Tin Pot Pies

Mini Chicken Pot Pies
I love making these because not only is it an easy recipe but I can also use it in a variety of ways.
 
1 can cream of chicken soup with half a can of milk, mix together in a large bowl
1 can peas, drained
1 can of carrots, drained
1 can of chicken, drained, or two cans
1 can of potatoes, drained
Stir that all together with some salt and pepper.
1 can of Pillsbury seamless dough. 
With a biscuit cutter cut out circles in the dough.  I only got 6 circles and squished together the rest to make 2 more circles.  Spray the pan with Pam and place the dough circles down in the bottom.  Fill dough circles with chicken pot pie filling.  Bake at 375 degrees for 12 minutes.

Then with the extra chicken pot pie filling I added it on top of rice the next day, then mix it in with pasta the day after.  Three dinners.

Easy peasy lemon squeezy.