Perfect, I have a can sitting in my refrigerator that need to be used also.
Pillsbury individual chicken potpies
1 1/2 cups frozen peas and carrots (I used fresh baby carrots cut small, NO PEAS, added celery and garlic)
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag) (again I used fresh cut small)
1/4 cup milk
1/2 teaspoon dried thyme leaves (I used rosemary since I had it left from lastnight)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon water
1/8 teaspoon 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 (I sauted my veggies for a few minutes in butter before adding the rest of the ingredients). 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.