1Heat oven to 400°F. Place 4 (10-oz) individual baking dishes (ramekins) on large cookie sheet with sides.
2In 2-quart saucepan, mix peas and carrots, chicken, potatoes, soup, milk and 1/2 teaspoon thyme. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat. Divide chicken mixture evenly among baking dishes.
3Separate dough into 4 triangles; place 1 triangle over each baking dish. In small bowl, beat egg and water. Brush over dough. Sprinkle with 1/8 teaspoon thyme.
4Bake 11 to 13 minutes or until golden brown. Let stand 5 minutes before serving.