Mini Crescent Chicken Pot Pies

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

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings (1 pot pie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 90mg;
  • Sodium 920mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.