Mini Chicken Pot Pies
14.5 oz can Campbells creamy herb and garlic soup (I had to use cream of chicken and added extra spices)
2 packages Pillsbury Cresent rolls - seamless dough sheet
1 cup Frozen mixed veggies, thawed
1 cup cooked chicken cut into small pieces (I used a rotisserie chicken from the store)
3 inch round cookie cutter
cupcake pan
Preheat oven to 400. Lay the crescent roll flat on a lightly floured surface and cut out 12 rounds. Press them in the cupcake pan along the bottom and up the sides. In a bowl, mix the soup, thawed veggies and cut up chicken.
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups, 2 across each way, so 4 strips total per cup. Bake 15-18 minutes or until top and sides are golden brown. If top gets too brown cover it with foil until the bottom is cooked. Let cool and use a knife to loosen and lift out of pan. EnJOY!