Personal Pot Pie? Yes, Please and Thank You! Rhodes delightful Mini Pot Pies are so delicious and a snap to make. They are the perfect size for your family dinner. They also freeze ...
We all have those days when time is stretched to the limit, yet we feel the need for comfort in the form of food. These Personal Pot Pies, made easily with Rhodes Dinner Rolls and a few handy ingredients, are the perfect solution!
I bet these Personal Pot Pies freeze wonderfully to make an easier than ever, supper fix....don't you? If I had any left, I would have frozen some this time. Alas, my boys were hungry little (don't them I said that) guys and ate them all! I will definitely double, if not triple next time....after all, there are 36 Rhodes Dinner Rolls per package!
Now, let's get started making these little hand pies of comfort, shall we?
Thaw to room temperature. Roll out and cover with plastic wrap. Let rest 20 minutes or so.
Let's have another Rhodes Giveaway, shall we?
One lovely Rhodes apron
One coordinating Kitchen Towel
One large cutting board
One Rhodes oven mitt (I love mine!)
One Rhodes Home Baked Family Favorites with frozen dough Cookbook (the best!)
One mini pastry roller
Two coupons for free package of Rhodes Frozen Bread
Please visit Recipes For My Boys to enter.
Personal Pot PiesServings: 12 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 18 min
Individual size pot pies are perfect for after school snacking!Personal Pot Pies
12 Rhodes Yeast Dinner Rolls or Buttermilk Biscuits, thawed to room temperature
1 1/2 cups cooked and cubed chicken
1 1/2 cups frozen mixed vegetables, thawed
1 can cream of chicken soup
3/4 cup grated cheddar cheese
salt & pepper to taste
Spray counter lightly with non-stick cooking spray. Flatten each roll or biscuit into a 6-7 inch circle. Cover with plastic wrap and let rest.
In a large bowl combine chicken, vegetables and soup and mix well. Add salt & pepper to taste.
Remove wrap from dough and press each dough circle into the bottom and up the sides of a sprayed muffin tin cup.
Divide chicken mixture evenly between the dough cups. Sprinkle tops with grated cheese.
Bake at 350°F 15-18 minutes.