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| This recipe is a great way to get kids interested in what they're eating, both because kids usually love mini (just their size) foods and by giving them the opportunity to actually make or help make the meal.
Plus, this recipe use up Thanksgiving leftovers in a delicious way! |
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| Ingredients: | |||||
| 2 c. | cooked turkey, diced | ||||
| 1 (1 lb.) bag | frozen mixed vegetables | ||||
| 1 (10.75 oz.) can | condensed cream of mushroom (or chicken or celery) soup | ||||
| 1/2 c. | milk | ||||
| 2 (8 ct.) cans | refrigerated crescent rolls | ||||
| Directions: | |||||
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Preheat oven to 375°F
Line a 12 cup muffin pan with paper or aluminum muffin cups. In a small mixing bowl, whisk together cream of mushroom soup and milk. In a large sauce pan over high medium-heat, combine turkey, frozen vegetables and soup mixture. Heat, stirring constantly, just until heated through (2-3 minutes). Note: if you’re cooking with kids, you can skip this step and add 3-5 minutes to the baking time. Distribute turkey mixture between the 12 prepared muffin cups. Top each filled muffin cup with 1 piece of crescent roll dough (you may need to shape the triangles to a more appropriate shape for the tops of the Mini Pot Pies). Bake 12-15 minutes (or as directed on crescent roll package), until Mini Pot Pies are heated through and crusts are cooked through and golden brown on top. |
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