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Mini Crescent Chicken Pot Pies

(47)
  25 reviews
  • 15 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings
  • Pinterest
    89
  • Facebook
    0
  • Save
    710
  • Email
    356
  • Print
    5K

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Pie
Calories
330
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
5g
24%
Trans Fat
1 1/2g
Cholesterol
90mg
30%
Sodium
920mg
38%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
10%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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