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- 2 (15.5-oz.) cans chunky pub-style chicken pot pie soup or favorite pot pie filling recipe
- ½ (17.3-oz.) pkg. frozen puff pastry, thawed
- carrot pieces, for eyes
- green food coloring
- sesame seeds
Spoon 1¼ cups desired pot pie filling into each of 2 (12-oz.) ramekins; place on baking sheet. Unfold one sheet of thawed puff pastry onto a lightly floured surface. Cut lengthwise into 12 (½-inch strips); halve strips crosswise to make 24 strips. Arrange 12 strips of pastry over edge of each ramekin for legs.
Cut 2 (3-inch) squares and 4 (1½-inch) squares from remaining pastry. Place an additional ¼ cup pot pie filling in the center of each 3-inch square; fold edges up and around filling, pinching edges together to form a ball. Place soup-filled pastry ball on top of legs for a body.
Roll remaining pastry squares into balls for eyes; carrot pieces for pupils. Attach eyes to body using water.
Tint 1 tablespoon water with green food coloring and brush over body and legs. Sprinkle with sesame seeds. Bake 25 to 30 minutes or until golden brown and bubbly.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 23g||29%|
|Saturated Fat: 10g|
|Trans Fat: 0g|
|Total Carbohydrate: 45g||16%|
|Dietary Fiber: 2g||5%|