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 35 min
  • Servings 4

Ingredients

1 1/2
cups frozen peas and carrots, thawed
1
cup cubed cooked chicken
1
cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1
can (10 3/4 oz) condensed cream of chicken soup
1/4
cup milk
1/2
teaspoon dried thyme leaves
1
can (4 oz) refrigerated crescent dinner rolls
1
egg
1
tablespoon water
1/8
teaspoon dried thyme leaves
  • 1 Heat oven to 400°F. Place 4 (10-oz) individual baking dishes (ramekins) on large cookie sheet with sides.
  • 2 In 2-quart saucepan, mix peas and carrots, chicken, potatoes, soup, milk and 1/2 teaspoon thyme. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat. Divide chicken mixture evenly among baking dishes.
  • 3 Separate dough into 4 triangles; place 1 triangle over each baking dish. In small bowl, beat egg and water. Brush over dough. Sprinkle with 1/8 teaspoon thyme.
  • 4 Bake 11 to 13 minutes or until golden brown. Let stand 5 minutes before serving.

Expert Tips

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 Serving
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; 1 1/2 Lean Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.