EASY Mini Chicken Pot Pie

A fun and easy chicken pot pie recipe. You can use leftover cooked turkey instead of the chicken. If you don't have 10-oz custard cups, use foil tart pans (4½ inches in diameter x 1¼ inches tall). Look for them in the baking aisle of your grocery store.




PREP TIME: 15 MINUTES
START TO FINISH: 30 MINUTES
4 POT PIES

INGREDIENTS
1½ cups frozen peas and carrots
1 cup cubed (½ inch) cooked chicken
1 cup refrigerated diced cooked potatoes with onions (from 20-oz bag)
¼ cup milk
½ teaspoon dried thyme leaves
1 can (103/4 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

PREPARATION
1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, ½ 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 crescent dough. Place 1 crescent over each custard cup.
3. In small bowl, mix egg and water. Brush mixture over crescent dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

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