Thursday, October 28, 2010

Chicken Pot Pies with Croissant Tops

I had some leftovers that I wanted to use, as well as some boiled chicken that I made some chicken broth from that I wanted touse tonight in my dinner. So here is what I made. :)


2 cups mashed potatoes (leftovers)
1 bag frozen mixed veggies
1 can cream of chicken soup withe herbs (campbell's)
1/2 can french onion soup (campbell's)
1 cup chopped cooked chicken

mixed all together, and heated til boiling.

In the bottom of individual pie pans, place 1/3 of a pillsbury grands croissant refrigerator dough and press along the bottom of the pan.

Place some of the chicken mixture in the pie pan til full to the top, then top with the other 2/3 of the croissant.

Repeat till done. I was able to fill 5 individual pans. Bake in a 350F oven for 15-20 min until the croissant is browned, remove and cool for 10 min before eating. :)
This is a quick and easy recipe.

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