Everyone loves a homemade chicken pot pie. I love this one, because everyone gets their own pot pie. I serve with a salad, but today is Sunday, so serve it up however you like!
Individual Chicken Pot Pies
1 1/2 cups frozen broccoli, carrots, cauliflower
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup cooked diced potatoes with onions (can use frozen, but thaw first)
1/4 cup milk
1/2 teaspoon dried Italian seasoning
1 can (10 3/4 oz) cream of chicken soup
1 can (4 oz) refrigerated crescent rolls
1 egg
1 tablespoon water
1/8 teaspoon dried Italian seasoning
- Heat oven to 400°F. In 2-quart saucepan, mix broccoli, cauliflower and carrots, chicken, potatoes, milk, 1/2 teaspoon Italian Seasoning and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
- Unroll crescent roll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
- In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon Italian Seasoning over dough. Bake 11 to 13 minutes or until crusts are golden brown.
Photo Credit: Pillsbury.com
This recipe was inspired by the Pillsbury one found here, but I HATE peas. Use any veggies you like...any would taste great in this dish!
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