Sunday, November 15, 2009

Chicken Pot Pies

This came from a friend of a friend and I'm trying it out tonight! I edited it for readability :)

2 - 8 oz lowfat cream cheese packages – room temperature

1 minced onion

2 cups of leftover cooked chicken, cubed

Steamed vegetables (peas, carrots, corn, broccoli)

2 pkg refrigerated crescent rolls

2 Tbsp melted butter

1/4 C Italian bread crumbs

Mix together the cream cheese, onions, chicken and steamed vegetables.

Use two cresents to make a rectangle. Pinch the "center line" and roll thinner. Spoon about 1/2 cup of cream cheese mix in the middle and pull the corners of the rectangle over the top to close the pocket. Brush the top with melted butter and top with bread crumbs. Bake @ 375 for about 15-20 minutes or until golden brown

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