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.

–

Save & Share

Servings 4

false

( 42 ) Ratings

42 Ratings

5 Stars 14%

4 Stars 24%

3 Stars

2 Stars

1 Stars

Member Reviews ( 20 )

9888afda-4b33-4680-99bc-cedd1708d7a5

ingredients 10
Prep Time 15 min
Total Time 30 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

EXPERT TIPS

toggle

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; 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

psnewcomer1970

report Posted Nov. 5, 2012 9:34 AM

My family loves this recipe. I double it and make it into a large pie, but still using the crescent rolls as the topping. The flavor is awesome!

karensaurer

report Posted Oct. 10, 2011 8:05 PM

Good recipe concept. We enjoyed the mini pot pies in ramekins. I did not include the potato in the chicken filling and we never missed it. I would also consider arranging the crescent triangle so that is covers the ramekin like a pie. The triangle shape draped over the top just didn't look right and it stuck to the sides of the ramekin. I followed the directions exactly by using the crescent triangle on my first effort, but plan to make this again and stretch the dough completely around the round and pierce a few holes with fork. That will look more like a pot pie, I think.

spong320

report Posted Jan. 16, 2011 11:17 PM

Instead of doing individual pies, I used a large pyrex glass dish and covered the top of my pie with crescent triangles. I used a milk and egg wash on top of the dough, which turned out beautifully golden brown. I baked it at 375 for about 13-14 mins. I altered the filling quite a bit by adding more thyme, salt & course ground pepper, frozen yellow corn, fresh white button mushrooms, diced boiled russet potato cubes (not frozen), sauteed, diced brown onions, flour for thickening, chicken broth and 1% milk. For more sauce add as much broth and milk as u want then cook on high heat with flour.

countryjules1964

report Posted Dec. 27, 2010 5:34 PM

Was making chicken pot pie because we had some extra cans of crescents. I made mine with chicken I cubed and sauteed with fresh thyme, lemon pepper and a little ground celery. Added the soup and about 1/3 cup sour cream and 1/4 cup herbed cheese spread. Added a little 1/2 and 1/2. Mixed it all together and placed in some larger ramekins. Topped the pies with crescents that I rolled out a little. Added egg wash then some addtional fresh thyme. Only came to the website to see how long to bake! Look forward to tasting it as they are in the oven as I write this!

BiancaPaige83

report Posted Dec. 14, 2010 8:23 PM

Very easy and my husband loved it! I bought a rotissere chicken at the market and whipped it up in no time. I used a medium pyrex dish and put crust on bottom and top. (cooked bottom for 6 mins prior to adding filling) That was my husbands favorite part - he liked the difference in textures with soft on the bottom and crispy on the top. Will def make this again!! And the oven was already at the right temp to make cinnamon rolls lol!