Mini Crescent Chicken Pot Pies

Gina P.: "quick, easy and tasty meal." Read More


Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.


  • 1 1/2 cups frozen peas and carrots
  • 1 cup cooked chicken (cubed, 1/2 inch, or turkey)
  • 1 cup diced potatoes (refrigerated cooked, with onions, from 20-oz bag)
  • 1/4 cup milk
  • 1/2 teaspoon dried thyme leaves
  • 10 3/4 ounces condensed cream of chicken soup
  • 4 ounces Pillsbury™ Refrigerated Crescent Dinner Rolls
  • 1 egg
  • 1 tablespoon water
  • 1/8 teaspoon dried thyme leaves
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    Made it


    Gina P. 9 months ago
    quick, easy and tasty meal.
    Stevens a year ago
    I made a double batch and it came out perfect. do delicious.
    Chantel 2 years ago
    Will make it again, was very good
    Dee T 2 years ago
    Was really good! Easily tweeked with plenty of veggie options. Try it with crust on the bottom and top!
    Colleen M. 2 years ago
    Quick and easy and flavorful. I parboiled some small purple and white potatoes I had lying around and used tarragon since I had no time
    Patti K. 4 years ago
    Yummy! Quick and easy! Good meal with lots of food groups. Great way to eat veggies and the final result looks appetizing!