Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 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); 1/4 cup milk; 1/2 teaspoon dried thyme leaves; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (4 ounce) can refrigerated crescent dinner rolls; 1 egg; 1 tablespoon water; 1/3 teaspoon dried thyme leaves

(1)

Recipe by kymgerberich

If you don't have 10 ounce custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 incehse tall).

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

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)
¹⁄₄

cup milk
¹⁄₂

teaspoon dried thyme leaves
1

(10 3/4 ounce) can condensed cream of chicken soup
1

(4 ounce) can refrigerated crescent dinner rolls
1

egg
1

tablespoon water
¹⁄₃

teaspoon dried thyme leaves

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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