Mini Chicken Pot Pies
Whitney Napier
ingredients
- 1 1/2 cups frozen peas and carrots
- 1 cup cubed (1/2 inch) cooked chicken
- 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
- 1/4 cup milk
- 1/2 teaspoon dried thyme leaves
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 egg
- 1 tablespoon water
- 1/8 teaspoon dried thyme leaves
directions
- 1
Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
- 2
Unroll dough; separate into 4
- 3
triangles. Place 1 dough triangle over each custard cup.
- 4
In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
Source: Pillsbury.com
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