These were super delicious…I made them in large muffin pans so only made 6…and we have a ton of leftovers….super filling! I also made mini Almond Pound cakes to go with our mini chicken pot pies…I made it with peach yogurt instead of the melted butter…YUM!!!
1 Tbsp. ½ tsp. Roasted Garlic Infused Oil , divided **
1 lb. boneless skinless chicken breasts, cut in ½-inch cubes
2 tsp. Garlic Garlic Seasoning **
2 tsp. Spinach & Herb Seasoning **
8 oz. tube crescent dough sheet
10.75 oz. can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded Cheddar cheese
(**order at http://www.SimplyKimberS.com)
Serve tonight: Preheat oven to 375°. In large skillet, heat 1 Tbsp. Roasted Garlic Infused Oil over medium-high heat. Add next 3 ingredients and sauté until chicken is browned.
Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10 x 13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan with remaining 1 tsp. Roasted Garlic Infused Oil; press dough into the bottom and up the sides of each cup.
Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.
Freeze for later: Combine 1 Tbsp. Roasted Garlic Infused Oil and next 3 ingredients in a gallon resealable freezer bag. Combine soup and vegetables in a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
our next groceries:
2 Tbsp. Avocado Oil **
1½ lbs. beef top sirloin steak, thinly sliced, seasoned with salt and pepper
1½ Tbsp. Onion Onion™ Seasoning **
½ cup Bayou Bourbon Glaze 3 Tbsp. for drizzle (optional) **
3 cups uncooked instant brown rice
14.5 oz. can beef broth
1 cup water
1 (14-16 oz.) pkg. frozen broccoli stir-fry vegetables
2-3 thinly sliced green onions
**order at http://www.SimplyKimberS.com