Cheesy Pot Pie Cups
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Cheesy Pot Pie Cups
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| Servings |
| 8muffins |
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Ingredients
- 2Tablespoons vegetable oil
- 2Tablespoons all-purpose flour
- 1 1/2cups chicken brothno salt added, no sugar added
- 1/4cup skim milk
- 1/2teaspoon poultry seasonings
- 1/2teaspoon onion powder
- 1/2teaspoon garlic powder
- 1/4teaspoon ground black pepper
- 1 can crescent roll dough reduced fat
- 10ounce can chicken breast chunksin water, drained
- 2cups frozen mixed vegetables(corn, carrots, green beans, lima beans, peas)
- 1 1/2cups shredded Cheddar cheese – low fat
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