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Mini Chicken Pot Pies

Mini Chicken Pot Pies created by Shahrina K.

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).

Ready In:
30mins
Serves:
Units:

ingredients

  • 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 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
  • 13 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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RECIPE MADE WITH LOVE BY

@kymgerberich
Contributor
@kymgerberich
Contributor
"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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  1. Shahrina K.
    Mini Chicken Pot Pies Created by Shahrina K.
    Reply
  2. Julie F
    Very good! I had to use a broccoli, cauliflower and carrot mix because I didn't have carrots and peas. I also had used my frozen hash browns between the time I planned to make this and when I actually did. I shredded a potato, cooked it with some chopped onion and oil in a skillet and mixed everything together. I used small individual casseroles, and two crescent rolls fit perfectly on top of each. This recipe is very flexible and pleases everyone!
    Reply
  3. 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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