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Wednesday, December 21, 2011

Mini Chicken Pot Pies


8 ramekins
1 can cream of chicken soup
1 can homestyle veg-all drained
1 large can chunk chicken with juice
2 unrolled pie crusts
2 can crescent rolls

Line ramekins with pie crust.
Poke with a fork all over and bake in a 400 degree oven for 10-12 minutes on a cookie sheet. Just enough to dry them out but not brown them.

While they are baking mix the three cans together.

Fill ramekins and then bake at 350 degrees for 30 minutes.

Remove from oven. Drape TWO crescent rolls over the top and bake for 10-15 minutes or until golden brown.

These are Blaine tested and approved!

They are kinda small, each held about 1/2 cup of mixture. Blaine had to eat two. One was enough for me. He also suggested using ONE crescent roll, he thought two was too much.

Good eating!

~Robin

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