Mini Chicken Pot Pies

Ingredients

• 1 1/2 cups frozen peas and carrots
• 1 cup cooked chicken, cubed 1/2 inch
• 1 cup refrigerated potatoes with onion, cooked diced (from 20 oz bag)
• 1/4 cup milk
• 1/2 teaspoon dried thyme leaves

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

• 1 (4 ounce) can refrigerated crescent dinner rolls
• 1 egg
• 1 tablespoon water
• 1/3 teaspoon dried thyme leaves

Directions

1. 1

   Heat oven to 400°F in 2 quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10 ounce custard cups.

2. 2

   Unroll crescent dough. Place 1 crescent over each custard cup.

3. 3

   In small bowl, mix egg and water. Bursh mixture over dough. Sprinkle 1/8 tsp thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.