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
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