Mini Chicken Pot Pies

Recipe by kymgerberich
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups frozen peas and carrots
  • 1
    cup cooked chicken, cubed 1/2 inch
  • 1
    cup refrigerated potatoes with onion, cooked diced (from 20 oz bag)
  • 14
    cup milk
  • 12
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup
  • 1
    (4 ounce) can refrigerated crescent dinner rolls
  • 1
  • 1
    tablespoon water
  • 13
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DIRECTIONS

  • Heat oven to 400°F in 2 quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10 ounce custard cups.
  • Unroll crescent dough. Place 1 crescent over each custard cup.
  • In small bowl, mix egg and water. Bursh mixture over dough. Sprinkle 1/8 tsp thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
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