Originally uploaded by Pillsbury.com
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 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 tablespoon water
1/8 teaspoon dried thyme leaves
1. Heat 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.
2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
3. In 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.
Here's a video receipe by Nigella Lawson makes Chicken Pot pie with Organic Dorset Pastry, Puff Pastry. Enjoy!
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