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Mini Crescent Chicken Pot Pies

Mini Crescent Chicken Pot Pies
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Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.

Prep Time:
15 Min
Total Time:
30 Min
Makes:
4 pot pies
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INGREDIENTS
1 1/2cups frozen peas and carrots
1cup cubed (1/2 inch) cooked chicken or turkey
1cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4cup milk
1/2teaspoon dried thyme leaves
1can (10 3/4 oz) condensed cream of chicken soup
1can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1egg
1tablespoon water
1/8teaspoon dried thyme leaves
DIRECTIONS
1.Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
2.Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
3.In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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