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Mini Crescent Chicken Pot Pies

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 tsp dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury refrigerated crescent dinner rolls
1 egg
1 Tbsp water
1/8 tsp dried thyme leaves

Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. 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.

Pillsbury