MINI CHICKEN POT PIES

Mini Chicken Pot Pies image

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).

Provided by kymgerberich

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 286.2, Fat 10.6, SaturatedFat 3.1, Cholesterol 101.5, Sodium 747.6, Carbohydrate 30.9, Fiber 3.4, Sugar 3.4, Protein 17.5

*** Explore more Mini Chicken Pot Pies Recipes »

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