Easy Pot Pie / Pies

• 1 frozen puff pastry sheet, thawed
• 1 egg, beaten
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup milk
• 12 teaspoon thyme
• 2 cups cooked chicken, cubed
• 1 (16 ounce) bagfrozen stir fry vegetables
• 1 (15 1/4 ounce) can kernel corn
• 3 green onions, chopped
• thyme, sprinkle on puff pasty crust

1. Heat oven to 400 degrees.
2. Unfold puff pastry sheet on an ungreased baking sheet.
3. Cut into 4 squares.
4. Brush with beaten egg; sprinkle with thyme.
5. Bake 12 minutes until golden.
6. Heat cream of chicken soup, milk, and 1/2 teaspoon thyme in a large skillet.
7. Add chicken, stir-fry veggies, corn, and green onions.
8. Simmer, covered, 5 minutes until veggies are tender.
9. Spoon into serving bowls.
10. Cut pastry squares in half diagonally; put 2 on each bowl.

pastry sheet, egg, cream of chicken soup, milk, thyme, chicken, vegetables, kernel corn, green onions, thyme

Taken from www.food.com/recipe/easy-pot-pie-pies-156556 (may not work)