Monday, November 17, 2008

Chicken Pot Pies

Mmmm... I have been planning on trying something like this for awhile, I just couldnt decide how I wanted to do it. I am far to lazy to try anything complicated on a work night and these were sooo easy and yummy. We will definitely do this again.

Chicken Pot Pies
Serves: 2
1. Preheat the oven to 350 deg (or whatever it says on the crescent roll package).

2. In a pan, heat some EVOO and cook up a half pound of chicken (I used tenderloins). Make sure to salt and pepper them well. Remove from the pan and using the same pan add about 3/4 of a 16 oz package of frozen stew veggies (carrots, onions, celery, potatoes) and cook them until nearly done (as in heated thru). Meanwhile, dice up the cooked chicken. If there are any large pieces of veggies, make sure to chop them into bite sized pieces.

3. Lightly spray three 4" mini pie pans with Pam or similar. Unroll a sheet of crescent roll dough. It now comes in a baking sheet with no seams!!! Take a pizza cutter and cut it into 6 squares. Take one square and lay it in the bottom of each pan and press down lightly and up the edges. It doesn't need to cover the whole pan.

4. Combine the chicken and veggies in a bowl. Add about a half can of cream of chicken soup, a couple splashes of milk, some minced garlic, parsley, and some montreal steak seasoning. Divide mixture into the 3 pans.

5. Cover each with a remaining square of dough and lightly press down to seal. Poke a couple holes in the top. Place the pans on a cookie sheet and into the oven.

6. Bake for about 13-15 minutes or until they look golden brown and delish.
7. Eat carefully because they are hot! We had them with Stouffers Harvest Apples. YUM.

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