What do you do with left over chicken? Make chicken potpie !!

I have never made chicken potpie before.  Can you believe that?  I have had it many, many times, but I have never myself made it.  I needed a recipe to use up the leftover chicken from lastnight and thought this would be perfect. 

I remembered a recipe Pillsbury emailed me a few weeks ago that uses cresent rolls as the crust.

Perfect, I have a can sitting in my refrigerator that need to be used also. 



This recipe makes individual chicken pot pies, but I made one big one.  I don't have custard cups or ramakins like the recipe called for or I would have used them, that would have been cute !!  I have been into individual or bite sized food lately.  What's with that anyways?????  Maybe it's because I don't have to share !!  One of the guys I work with loved this so much, he ate the bowl full Tony brought for his lunch.  My poor sweetie had to settle for a bag of chips he had in his lunchbox.   



To keep with the eating healthy theme, make sure to add lots and lots of veggies and use reduced fat cresents!!!





Ingredients:





1 1/2 cups frozen peas and carrots (I used fresh baby carrots cut small, NO PEAS, added celery and garlic)



1 cup cubed (1/2 inch) cooked chicken or turkey



1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag) (again I used fresh cut small)



1/4 cup milk



1/2 teaspoon dried thyme leaves (I used rosemary since I had it left from lastnight)



1 can (10 3/4 oz) condensed cream of chicken soup



1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls



1 egg



1 tablespoon water



1/8 teaspoon dried thyme leaves



Directions



Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup (I sauted my veggies for a few minutes in butter before adding the rest of the ingredients). Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.Unroll 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 thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.