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Chicken Pot Pies

Chicken Pot Pies
Secret Ingredient: Crescent Rolls
Crescent Rolls

Ingredients

  • 1/2 onion
  • olive oil
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp. dried thyme
  • 1 tablespoon water
  • 1/8 teaspoon dried thyme
  • 1 cooked and diced potato
  • 1 can condensed cream of chicken soup
  • 1 1/2 cups frozen peas and carrots
  • 1 can (4 oz) refrigerated crescent dinner rolls
  • 1 cup of rotisserie chicken in 1/2 inch pieces

Directions

  1. Preheat oven to 400 degrees. In a large saucepan, sauté onion in olive oil. Then add peas and carrots, chicken/turkey, potatoes, milk, ½ teaspoon thyme, and soup. Bring to a boil over medium-high heat, stirring occasionally. Divide mixture evenly amongst 4 ungreased 10-ounce ramekins.
  2. Unroll the dough and separate into 4 triangles. Place 1 dough triangle over each ramekin.
  3. In a small bowl, mix egg and water. Brush the mixture over the dough, then sprinkle 1/8 teaspoon of thyme over dough.
  4. Bake 11-13 minutes, or until crusts are golden brown.

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