Page 86 - Betty Crocker - Halloween Cookbook

Spiderweb Pot Pies

PREP TIME: 25 Minutes • START TO FINISH: 45 Minutes • 6 servings

3 cans (8 oz each) 1. Heat oven to 350°F. Line 3 cookie sheets with cooking parchment
Pillsbury Crescent paper. Unroll 1 dough sheet on work surface. Cut dough in half; cut
®
Recipe Creations each half into 9 strips. Place strips on 1 cookie sheet; refrigerate until
®
refrigerated seamless
dough sheet ready to use.
2 cups shredded deli 2. Unroll remaining dough sheets. Place 4½-inch round biscuit cutter
rotisserie chicken (from on dough; place 3½-inch round biscuit cutter inside larger cutter. Cut
2-lb chicken) out thin 4½-inch ring of dough between cutters. Repeat process, making
1 cup frozen baby sweet a total of 6 large dough rings. Place on cookie sheet; refrigerate. Place
peas (from 12-oz bag), 2½-inch round biscuit cutter on dough; place 1½-inch round biscuit
thawed cutter inside larger cutter. Cut out thin 2½-inch ring of dough between
1 cup frozen corn (from cutters. Repeat process, making a total of 6 medium dough rings.
12-oz bag), thawed
3. Place 1½-inch round cutter on dough; place 1-inch round cutter
¹ ⁄ ₂ cup milk inside larger cutter. Cut out thin 1½-inch ring of dough between cutters.
2 cans (10³ ⁄ ₄ oz each) Repeat process, making a total of 6 small dough rings. Cut out 6 tiny
condensed cream of circles from remaining dough. In 3-quart saucepan, mix chicken, peas,
potato soup corn, milk and soup. Cook over medium heat until bubbly; stir in cheese
1 cup shredded Cheddar and sour cream. Spoon ¾ cup hot chicken mixture into each of 6 (1-cup)
cheese (4 oz)
individual baking dishes. Place cups at least 4 inches apart on 2 cookie sheets.
¹ ⁄ ₂ cup sour cream
4. Place 3 dough strips crisscrossing over rim of each pot pie to look
12 pitted large ripe olives
like spider legs. Onto each pot pie, place large, medium and small
dough rings. Place tiny dough circle in center of each. Bake 20 minutes
or until crust is golden brown. Cut each olive in half; set aside 6 olive
halves for spider bodies. Cut remaining olive pieces into 48 small pieces
for spider legs. Arrange olive half and 8 pieces on each pot pie.

1 Serving: Calories 771; Total Fat 39g (Saturated Fat 16g); Sodium 1823mg; Total Carbohydrate
67g (Dietary Fiber 3g); Protein 32g Exchanges: 4½ Starch, 2 Very Lean Meat, 1 High-Fat Meat,
5 Fat Carbohydrate Choices: 4½

Betty Crocker Halloween Cookbook 84 • Mystifying Main Dishes
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