Pillsbury offers a recipe for mini chicken pot pies using canned crescent rolls as the crust. This recipe serves four people and takes 15 minutes to prepare. The overall cook time is approximately 30 minutes. You can also substitute turkey for chicken in this recipe for turkey pot pies.
First, set the oven to 400 degrees Fahrenheit to preheat. Place a 2-quart saucepan on the stove, and set the heat to medium-high. Cut 1 cup of cooked chicken into 1/2-inch cubes, and add this and 1 1/2 cups of frozen peas and carrots to the pan. To the chicken and vegetables, add 1 cup of refrigerated cooked diced potatoes with onions, 1/4 cup of milk and 1/2 teaspoon of dried thyme leaves. Stir the ingredients occasionally as you bring them to a boil. Pour the mixture into 4 10-ounce ramekins.
Roll out 1 4-ounce can of refrigerated crescent dinner rolls, and place one wedge of dough on top of each ramekin.
Whisk together 1 egg and 1 tablespoon of water. Brush this mixture over the top of each piece of dough. Season the tops with 1/8 teaspoon of dried thyme leaves. Place the ramekins in the oven, and bake them until the tops are golden brown, approximately 11 to 13 minutes.