I had leftover roast chicken so I made some mini chicken pot pies on Sunday. I LOVED them. They were made in ramekins and also as purses (aka baseballs). They didn’t last long.
Cooked chicken, cubed
1 can Veg-all vegetables
1 can Reduced Fat Cream of Chicken
Reduced fat crescent rolls
ICBIN Butter –melted
Italian seasoning breadcrumbs
Preheat oven to 350 degrees.
Combine chicken, all vegetables, cream of chicken and milk in a saucepan. Also season with pepper, salt and garlic powder. Heat until boiling then turn off heat. Pour chicken mix into ramekins or onto one square of crescent roll dough (two triangles put together — smooth seam).
Top ramekin with crescent rolls or pinch together dough if making the purses. Brush melted butter on crescent rolls. (you could use an egg/water mix on top of the rolls instead) Sprinkle with bread crumbs.
Place on cookie sheet and put in oven for 30-35 mins.
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