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Nutritional Recipes

Muffin Tin Pot Pie

Written by COA Nutrition Team On April 19, 2019

Muffin tin recipes can be a great way to serve your favorite dishes in fun, bite sized portions. Plus, it is a great recipe to get your kiddos to start cooking along with you, with easy prep and minimal exposure to heat.

INGREDIENTS

  • 1 batch of crescent dough
  • 1 ½ cups of cream of chicken soup
  • 1 cup of mixed vegetables
  • 1 cup of cubed chicken
  • salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 375 degrees. Lay your crescent dough flat then use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides.
  2. Mix cream of chicken soup, with 1 cup of cubed chicken and 1 cup of mixed vegetables in a bowl. Add salt and pepper to taste.
  3. Spoon the filling mix into the cups with about 1-2 tablespoons per cup.
  4. Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3-5 minutes.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Choose whole grains

Pick whole grains over refined grains, at least 50 percent of the time. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients. Try quinoa, whole wheat pasta, oats, farro and barley as side dishes, on top of salads and in soups.

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