Ingredients:
14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls (seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded
Instructions:
Preheat the oven to 400°F (200°C). Spray muffin tins with a non-stick spray.
Lay out the crescent roll dough flat and pinch the seams together.
Out of the dough, cut out 12 circles with a biscuit cutter.
Press the dough rounds into the muffin tins, including up the sides.
In a large bowl, mix together the cream of chicken soup, thawed vegetables, and shredded chicken.
Take care not to overfill each muffin cup while spooning in the contents.
Use a pizza cutter to slice strips of dough and lay them across the tops of the muffin cups.
Place the muffin tins in the oven and bake for about 18 minutes, or until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and continue baking.
Let the mini chicken pot pies cool, and then use a knife to loosen them from the muffin tins.
Enjoy these delicious mini chicken pot pies!