Kids Cooking Hack: Muffin Tin Pot Pie
- 1 batch of crescent dough
- 1 1/2 cups of cream of chicken soup
- 1 cup of mixed vegetables
- 1 cup of cubed chicken
- salt and pepper to taste
Preheat the oven to 375 degrees. Lay your crescent dough 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
Mix cream of chicken soup, with 1 cup of cubed chicken and 1 cup of mixed vegetables in a bowl. Add salt and pepper to taste.
Spoon the filling mix into the cups with about 1-2 tablespoons per cup.
Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3-5 minutes.
Calories: 324kcal | Carbohydrates: 33g | Protein: 16g | Fat: 17g | Sodium: 608mg | Fiber: 3g | Sugar: 7g