Wednesday, January 19, 2011

What do you do with left over chicken? Make chicken potpie !!

I have never made chicken potpie before.  Can you believe that?  I have had it many, many times, but I have never myself made it.  I needed a recipe to use up the leftover chicken from lastnight and thought this would be perfect. 
I remembered a recipe Pillsbury emailed me a few weeks ago that uses cresent rolls as the crust.
Perfect, I have a can sitting in my refrigerator that need to be used also. 

This recipe makes individual chicken pot pies, but I made one big one.  I don't have custard cups or ramakins like the recipe called for or I would have used them, that would have been cute !!  I have been into individual or bite sized food lately.  What's with that anyways?????  Maybe it's because I don't have to share !!  One of the guys I work with loved this so much, he ate the bowl full Tony brought for his lunch.  My poor sweetie had to settle for a bag of chips he had in his lunchbox.   

To keep with the eating healthy theme, make sure to add lots and lots of veggies and use reduced fat cresents!!!

Pillsbury individual chicken potpies

Ingredients:


1 1/2 cups frozen peas and carrots (I used fresh baby carrots cut small, NO PEAS, added celery and garlic)

1 cup cubed (1/2 inch) cooked chicken or turkey

1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag) (again I used fresh cut small)

1/4 cup milk

1/2 teaspoon dried thyme leaves (I used rosemary since I had it left from lastnight)

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls

1 egg

1 tablespoon water

1/8 teaspoon dried thyme leaves

Directions

Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup (I sauted my veggies for a few minutes in butter before adding the rest of the ingredients). Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

ENJOY !

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