Dinner

Chicken Pie Cups is for Dinner.

Chicken Pie Cups takes 35 minutes to prepare.

Chicken Pie Cups takes 30 minutes to cook.

Chicken Pie Cups makes 8 servings.

The ingredients for Chicken Pie Cups are:

1 rolled frozen pie crust
1 C diced or shredded chicken breast
1-2 C fresh died vegetables
10.5 oz chicken cream soup

Here is how you make Chicken Pie Cups:

Roll pie crust to 1/8 inch and cut 3 inch circles out. I always use a glass for to cut my biscuits out. To fill the muffin tin with crust I needed a bigger circle. I used a small round Tupperware bowl. Form circle as a crust in the muffin tins. Saut? vegetables in oil until just heated through. Add chicken soup and heat through. I simmered the salt/pepper seasoned chicken in a little water. I added a vegetable bouillon cube as well. I ended up with liquid gold?or chicken stock. I added 2 TBL to my vegetable and soup pan. The rest is in my refrigerator to use this week. I also have 12 oz cooked chicken breast ready for the week too. Using a teaspoon, fill individual cups in muffin tin. Bake @ 350* for about 30 minutes. Pie crust should be golden brown and flakey, not crunchy. Serving Size: Makes 8 individual cups.Number of Servings: 8Recipe submitted by SparkPeople user MYSTIC311.

The nutritional information for Chicken Pie Cups is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 149.5

• Total Fat: 7.7 g
• Cholesterol: 15.4 mg
• Sodium: 376.4 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 0.8 g
• Protein: 6.8 g