Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.
You can use leftover cooked turkey instead of the chicken.
If you don't have 10-oz custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 inches tall). Look for them in the baking aisle of your grocery store.
Mini Chicken Pot Pies
Grands!® Mini Chicken Pot Pies
Crescent Cook's Chicken Pot Pie
Mexican Chicken Pot Pies in Crescent Bowls
Mini Bacon Chicken Pot Pies
Classic Chicken Pot Pie