Family Mealtime time does not have to be complicated. Using pantry and freezer staples will help you pull together these Cheesy Pot Pie Cups in less than 30 minutes so everyone can enjoy their time together around the table.
Ingredients
- 2 Tablespoons vegetable oil
- 2 Tablespoons all-purpose flour
- 1 1/2 cups chicken broth no salt added, no sugar added
- 1/4 cup skim milk
- 1/2 teaspoon poultry seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 can crescent roll dough reduced fat
- 10 ounce can chicken breast chunks in water, drained
- 2 cups frozen mixed vegetables (corn, carrots, green beans, lima beans, peas)
- 1 1/2 cups shredded Cheddar cheese – low fat
Servings: muffins
Units:
Instructions
- Heat oven to 375°F
- In a small sauce plan add vegetable oil and heat over medium heat.
- Add flour, whisking until combined.
- Reduce heat and slowly whisk in the chicken broth and milk. Whisk until thicken and turn off heat.
- Add poultry seasonings, onion powder, garlic powder, and black pepper and set aside
- Spray 8 regular size muffin cups with nonstick cooking spray.
- Place one triangle of crescent roll dough in 8 muffin cup (covering the bottom and sides as best as possible)
- Add the drained chicken and mixed vegetables to the chicken broth mixture stirring to combine
- Evenly add the chicken mixture to 8 crescent roll lined muffin cups.
- Top each muffin cup evenly with shredded cheese and bake at 375°F for 20 to 25 minutes
Recipe Notes
Reduced Fat Crescent Dough- may contain added sugars
1 muffin serving of Cheesy Pot Pie Cups includes approximately 2 grams or 5% Daily Value of Added Sugars
