In a sauce pan mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme, soup and gravy. Heat till boiling.
Divide mixture into 4 ungreased custard cups.
In a small bowl mix egg and water. Brush mixture over crescent dough. Sprinkle 1/8 tsp thyme over top. Bake 11 to 13 minutes.
Originally Submitted
10/4/2009
0 Out of 5 from
0 reviews
You can add this Chicken Pot Pie recipe to your own private DesktopCookbook.
