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RECIPE
5 INGREDIENTS4 STEPS30MIN

Muffin Tin Pot Pie

3.7
3 Ratings

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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!
30MIN
Total Time

Step Stool Chef

The Step Stool Chef inspires 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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
Crescent Dough Sheet
1 1/2 cups
Cream of Chicken Soup
1 cup
Mixed Vegetables
1 cup
Chicken , cubed
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
373
FAT
18.4 g
PROTEIN
11.4 g
CARBS
43.0 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 package) 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 cup), Chicken (1 cup), and Mixed Vegetables (1 cup) in a bowl. Add Salt and 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.

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
18.4 g
24%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
22.9 mg
8%
Carbohydrates
43.0 g
16%
Fiber
3.4 g
12%
Sugars
4.9 g
--
Protein
11.4 g
23%
Sodium
1276.5 mg
56%
Vitamin D
--
--
Calcium
29.0 mg
2%
Iron
2.7 mg
15%
Potassium
210.4 mg
4%
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