Cheesy Herb Crackers with Pot Pie Soup

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18 reviews

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These herb crackers made from pie crust are a flavorful addition to this easy chicken pot pie soup.

1 Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside.
2 Unroll pie crust on large ungreased cookie sheet; brush with butter. Sprinkle evenly with herb mixture. With pizza cutter or knife, cut pie crust into 3/4x4-inch strips. Bake 6 to 8 minutes or until golden brown.
3 Meanwhile, in 3-quart saucepan, mix soup and remaining 1/2 teaspoon Italian seasoning. Cook over medium heat 6 to 8 minutes, stirring occasionally, until thoroughly heated. Serve with herb crackers.

1 Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside.
2 Unroll pie crust on large ungreased cookie sheet; brush with butter. Sprinkle evenly with herb mixture. With pizza cutter or knife, cut pie crust into 3/4x4-inch strips. Bake 6 to 8 minutes or until golden brown.
3 Meanwhile, in 3-quart saucepan, mix soup and remaining 1/2 teaspoon Italian seasoning. Cook over medium heat 6 to 8 minutes, stirring occasionally, until thoroughly heated. Serve with herb crackers.

To make scalloped-edged crackers, cut pie crust with scalloped-edged pie crust cutter.

Stir 1/2 cup frozen sweet peas into soup mixture. Cook as directed.

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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