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Steps
1
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.
2
Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
3
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.
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You can use leftover cooked turkey instead of the chicken.
If you don't have 10-oz custard cups, use foil tart pans (4 1/2 inches in diameter by 1 1/4 inches tall). Look for them in the baking aisle of your grocery store.
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