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Mini Crescent Chicken Pot Pies

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

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  • prep time 15 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

1 1/2
cups frozen peas and carrots
1
cup cubed (1/2 inch) cooked chicken or turkey
1
cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4
cup milk
1/2
teaspoon dried thyme leaves
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1
egg
1
tablespoon water
1/8
teaspoon dried thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Pie
Calories
330
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
90mg
90%;
Sodium
920mg
920%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
6%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.