Pot Pie Squares

Makes (homes):

12 Portions
1 (9x13") pan

Makes (centers):

48 Portions
4 (9x13") pans


Ingredients (homes):

  • 2 (8 oz.) cans Crescent Rolls
  • 1 pound Chicken, cooked, diced, thawed
  • 3 (15 oz.) cans Mixed Vegetables
  • 1 (10.5 oz.) can Cream of Mushroom Soup
  • 2 cups (8 oz.) Cheddar Cheese, shredded

Ingredients (centers):

  • 8 (8 oz.) cans Crescent Rolls
  • 4 pounds Chicken, cooked, diced, thawed
  • 6 (29 oz.) cans Mixed Vegetables
  • 2 (26 oz.) cans Cream of Mushroom Soup
  • 2 pounds Cheddar Cheese, shredded

Directions:

  1. Spray pan(s) with nonstick spray.
  2. Line the bottom of the pan(s) with half of the crescent rolls.
  3. Layer chicken, vegetables, soup and cheese on top.
  4. Top with the rest of the crescent rolls.
  5. Bake at 350 degrees until a food thermometer reads 165F, about 45 minutes for a 9x13" pan.

Serve:

1 portion = 2 oz. meat/alt., 1 oz. eq. grain, + 1/4 cup vegetable.
1-2 year old's: 1/2 portion
6+ years: need 1/2 cup vegetable at lunch/dinner. Served 1/4 cup vegetable on side so each school age child gets a full serving.


Pot Pie Squares


Rating: 0.0 (0 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Bread
Meat & Meat Alternate


Record on your menu as:

Chicken (Meat and Meat Alternate Food List # 213)
Dinner Rolls (Bread and Bread Alternate Food List # 30)
Mixed Vegetables (Fruit and Vegetable Food List # 162)