Wednesday, October 31, 2012

Happy Halloween! Spiderweb Pot Pies

i wish i could say i was creative enough to come up with this idea on my own.  but alas, those of you who know me know that i only have a left brain.  i couldn't quite make the spiderweb as awesome as pillsbury though.  i used only two crescent rolls per pie.  i tore the triangles into strips.  draped 2 strips in an "x" across the top of the pie, then wrapped another strip and some spare pieces around the edge of the ramekin.

Spiderweb Chicken Pot Pie
1 can Pillsbury crescent rolls
2 c cooked chicken, shredded
1 c frozen peas, thawed
1 c frozen corn, thawed
1/2 c milk
2 cans (10 3/4 oz each) condensed cream of potato soup
1 c cheddar cheese, shredded
1/2 c sour cream
whole olives

Preheat oven to 350.  Combine chicken, peas, corn, milk and soup in medium saucepan and heat until bubbly.  Add the cheese and sour cream and cook until cheese melts.  Scoop 3/4 cup of hot chicken mixture into 6 ramekins or custard cups.  Place on a cookie sheet at least 2 inches apart.  Top with crescent roll dough and bake for 20 mins.  Cut 3 olives in half for spider bodies.  Cut a few more olives into thinner strips for spider legs.  Top each pie with an olive spider.

i only have 4 ramekins.  the recipe makes way more filling than even 6 would hold.  so i put the rest of my chicken mixture in an 8 x 8, topped it with another can of crescent rolls (rolled out the dough on top) and popped it in the freezer.  so when i need a quick meal some time over the next few weeks we'll be having a much less festive chicken pot pie.

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