Pot Pie Popovers

August 2, 2016
potpie6potpie6
Serves 4
Prep time
15m
Cook Time
30m

I have never been much for potpies, honestly, until my Aunt Mim made me one from scratch one day. It was a turning point for me. I had no idea they could taste so good. My problem, as I tried for years to duplicate her recipe (without any success), is that when I would cut into it, it would turn into soup with a little crust on top. So, one day, I had some crescent rolls left over and I had an epiphany (don’t you love pot pie epiphanies).  Why can’t I make individual pot pies with this? I could use my cute little muffin tin. I know! Brilliant, right?

I made these tonight for my Uncle Bill. He liked them because they were light. I served them with a salad with blue cheese dressing because that’s his favorite. We played UNO afterwards and the game was brutal!

This recipe is vegan if you leave out the chicken! The Potato Leek Soup is surprisingly vegan as is the crescent rolls. You would never think!

Here’s the recipe:


Ingredients

  • 3 packages
    Crescent Rolls (We like Pillsbury)
  • Potato Leak Soup (we like Imagine Organic Potato Leek Soup)
  • 1/2 bag of each
    frozen mixed vegetables (I use onions, peas, carrots, greenbeans, and cauliflower
  • 3 Pieces
    option: cooked chicken, shredded
  • 1 Tablespoon
    Old Bay Seasoning
  • Salt and Pepper
  • 1 Tablespoon
    Minced Garlic

Instructions

  1. Prep oven for 350 degrees

  2. Oil muffin tin

  3. Unroll 2 crescent roll doughs and press the indentions away.

    pot pie1
  4. Break away a section and press around the muffin tin, covering the sides as well. Do this for all the muffins. Set aside

    pot pie4
  5. In a large sauce pan, bring the leak soup, the frozen vegetables, and shredded chicken (optional) to a boil. Let it cool a little.

    pot pie3
  6. Pour in the soup you just made into the crescent rolled muffin tin.

  7. Open the third crescent roll. Break away small amount and press to the tops. Puncture a few holes to let it breathe.

    potpie8
  8. Bake for 30 min at 350.

    Let cool a little before serving.

    pot pie5
  9. Cut into with a fork and let the steam out. Spoon over more of the soup left over if desired.

    potpie7

Reviews

There are no reviews yet.

Be the first to review “Pot Pie Popovers”