Mini Crescent Chicken Pot Pies From Pillsbury

Mini Crescent Chicken Pot Pies



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) Pillsbury® refrigerated crescent dinner rolls
1
egg
1
tablespoon water
1/8
teaspoon dried thyme leaves
  • 1Heat 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.
  • 2Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
  • 3In 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.

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