Ingredients:
14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls (you will have to seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded
How To Make Mini Chicken Pot Pies
Preheat the oven to 400°F (200°C).
Spray muffin tins with a non-stick spray.
Lay the crescent roll dough out flat, pinch the seams together.
Using a biscuit cutter, cut out 12 rounds from the dough.
Press the dough into the muffin tins, ensuring it goes up the sides.
In a large bowl, mix together the cream of chicken soup, thawed vegetables, and shredded chicken.
Spoon the filling into each muffin cup, taking care not to overfill them.
Using a pizza cutter, slice strips of dough and lay them across the tops of the muffin cups.
Place the muffin tin in the oven and bake for about 18 minutes, or until the tops and sides are light golden brown.
If the tops begin to brown too quickly, cover with aluminum foil and continue baking.
Let the mini pot pies cool slightly, and use a knife to carefully loosen them from the muffin tins
