Kids Muffin Tin Pot Pie

Kids Muffin Tin Pot Pie

Compliments of Janell Wilson

Look at how easy it can be to get the kids involved in some good healthy cooking.  What kid/adult does not like Pot Pie.  I know we love it!!!!!  So here is a quick and easy way to involve your family..

Step 1:  Roll out your crescent dough.  Parents you can make it ahead of time with this crescent roll recipe.  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.

No cookie cutter?  You can use the open part of a cup of empty can.  Spray the Bottom of the pan with olive oil unless you are using a non-stick pan.

Step 2: Mix cream of chicken soup with 1 cup of cubed chicken and 1 cup of mixed vegetables in a bowl.  The great thingis that you can use whatever veggies you want.  You can chop your own, or use frozen when you are in a pinch!  Add salt and pepper to taste.  To make your own cream of chicken soup, try the recipe below……

Cream of Chicken Soup Recipe

Ingredients:

TBSP flour

3 TBSP butter

½ cup chicken broth

½ cup milk

Directions:

Melt the butter in a small sauce pan over medium-low heat.  When melted, whisk in the flour and continue whisking until smooth and bubbly, making a roux.  Remove from the heat and slowly whisk in the chicken broth and milk.  Return to the heat and bring to a gentle boil, whisking constantly, until the mixture thickens.  Add salt and pepper to taste.

This recipe equals one 14.5 oz can of cream of chicken soup.

 Step 3: Spoon the filling mix into the cups.

Be careful not to over fill as it will bubble while in the oven…1-2 spoonfuls should be enough.

                                                                                                                                               

Step 4: Bake in preheated oven at 375 degrees for 15-18 minutes or until golden brown.  Let cool on cookie sheet for 3-5 minutes then serve!!!!!