RECIPE

6 INGREDIENTS •4 STEPS •30min

Muffin Tin Pot Pie

Name: Muffin Tin Pot Pie
Total time: 1800 s
Yield: 4
Ingredients: 1 package Crescent Dough Sheet; 1 1/2 cup Cream of Chicken Soup; 1 cup Mixed Vegetables; 1 cup Chicken; to taste Salt; to taste Ground Black Pepper

3.7

3 Ratings

Muffin pans aren’t just for cupcakes or muffins any more. They make for great savory dishes that offer portioned controlled yumminess! Next time you are looking for great dishes for your kids to make, try this and other great muffin pan recipes like Mac and Cheese Bites and Breakfast Muffins!

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Step Stool Chef

I'm Julian, The Step Stool Chef. I inspire kids to cook with a “kids teaching kids” approach that features easy to follow recipes kids can try at home. Here, the kids are the chefs and the adults are the helpers.

http://www.stepstoolchef.com

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30min

Total Time

$1.36

Cost Per Serving

Ingredients

Servings

US / METRIC

1 pckg

Crescent Dough Sheet

1 1/2 cups

Cream of Chicken Soup

1 cup

Mixed Vegetables

1 cup

Chicken , cubed

to taste

Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

181

FAT

10.5 g

PROTEIN

9.5 g

CARBS

11.0 g

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lay your Crescent Dough Sheet (1 pckg) flat then use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides.

Step 2

Mix Cream of Chicken Soup (1 1/2 cups) , Chicken (1 cup) , and Mixed Vegetables (1 cup) in a bowl. Add Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Spoon the filling mix into the cups with about 1 to 2 tablespoons per cup.

Step 4

Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3 to 5 minutes.

Rate & Review

3.7

3 Ratings

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Muffin Tin Pot Pie

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