Saturday, 24 November 2012

Mini Chicken and Mushroom Pot Pies

These little things are Heaven in a ramekin!  And, they are SO easy to make!

I got the recipe from "First for Women" Magazine and have tried it a few times.  Now that I have perfected it with my own twist, I am pleased to share it with you!

The recipe says it serves 6, but I used smaller ramekins, so it ended up making 8.

2 pkgs of refrigerated crescent dough (I used Pillsbury)
1 medium onion
8 ozs sliced mushrooms
1/2 small red pepper, diced
2 tbsps olive oil
1/2 bag of frozen peas and carrots
1 jar Alfredo sauce
1 pkg (.49 oz) chicken broth powder
1 tsp poultry seasoning
4 1/2 cups cubed cooked chicken
1 large potato, boiled and cut into 1 inch cubes
1 large sweet potato, boiled and cut into 1 inch cubes

1.  Grill chicken and boil the potatoes to just tender.
2.  Heat oven to 375 degrees.  Open the crescent roll dough and cut in half (where it is already perforated) and then cut each of the halves into you have a total of 16 strips per package.  Divide the strips among 8 greased ramekins, pressing the ends into the bottoms.
3.  In a frying pan, over medium heat, cook onion, mushrooms and pepper in the oil for 5 minutes.  Add the next four ingredients.  Stir well.  Stir in the cooked chicken and potatoes to coat.
4.  Divide mixture among the ramekins.  Fold the dough over the filling, twisting to secure the tops.  Lightly cover with foil and bake for 30 minutes, removing the foil after 20 minutes.

I refrigerate the extras and Boy Oneder takes them to school for lunch! 

These things are AWESOME! Pin It

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