mini chicken pot pies.

love this recipe! it's very simple and very hearty :)

ingredients:
1 1/2 cups frozen peas and carrots
1 cup cubed cooked chicken {i used a can of chicken}
1 cup cooked diced potatoes
1/4 cup diced onion {i used frozen, pre-diced onions}
1/4 cup milk
1/2 tsp dried thyme leaves
1 can {10 oz} cream of chicken soup
1 can crescent rolls
1 egg
1 tbsp water
1/2 tsp dried thyme leaves

directions:
heat oven to 400. in a saucepan cook onions until tender. add peas & carrots, chicken, potatoes, milk, 1/2 tsp thyme and soup. heat to boiling over medium-high heat, stirring occasionally. divide mixture evenly among 4 ungreased 10 oz custard cups. unroll crescent dough. place one crescent over each custard cup. in a small bowl, mix egg and water. brush mixture over crescent dough. sprinkle 1/2 tsp thyme over dough. bake 10-12 minutes until crusts are golden brown.

note:
if you don't have custard cups, you can buy foil tart pans in the baking aisle.