Mini Chicken Pot Pies

Kymmarie's Note:

If you don't have 10 ounce custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 incehse tall).

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 ½ 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)
• ¼ cup milk
• ½ teaspoon dried thyme leaves
• 1 (10 ¾ 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. 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.