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.

  • 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
  • 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.
  • 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.
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