Mini Chicken Pot Pies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 unroll crescent dough. place 1 crescent over each custard cup.
• 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.