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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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). 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. 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.
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