Mini Chicken Pot Pies - cooking recipe

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

Preparation

Heat oven to 400\u00b0F 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.
Unroll crescent dough. Place 1 crescent over each custard cup.
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.