Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.
Mini Crescent Chicken Pot Pies
- Prep Time 15 min
- Total 30 min
- Ingredients 10
- Servings 4
Ingredients
- 1 1/2 cups frozen peas and carrots
- 1 cup cubed (1/2 inch) cooked chicken or turkey
- 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) refrigerated Pillsbury™ Original Crescent Rolls (4 Count)
- 1 egg
- 1 tablespoon water
- 1/8 teaspoon dried thyme leaves
Instructions
-
Step1Heat 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.
-
Step2Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
-
Step3In 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.
Nutrition
330
Calories
15g
Total Fat
18g
Protein
31g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Pot Pie
- Calories
- 330
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 1 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 920mg
- 38%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 5g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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