Mini Crescent Chicken Pot Pies

  • Prep 15 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
Mini Crescent Chicken Pot Pies

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

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

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%
Potassium
270mg
8%
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.

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