Mini Chicken Pot Pies

Ingredients:

• 14 ounces Cream of Chicken Soup
• ¼ cup Chicken Stock
• 3 packages Crescent Rolls (seams sealed)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup shredded chicken

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C). Prepare muffin tins by spraying them with non-stick cooking spray.
2. Prepare the Dough: Unroll the crescent roll dough and pinch the seams together to form a unified sheet. Use a biscuit cutter to cut out 12 rounds from the dough.
3. Form the Pie Crusts: Gently press each dough round into the muffin tins, ensuring the dough extends up the sides of each cup.
4. Prepare the Filling: In a large bowl, combine the cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken. Mix well.
5. Assemble the Pies: Spoon the filling into each prepared muffin cup, being careful not to overfill.
6. Add the Tops: Using a pizza cutter, slice additional strips of dough and place them over the tops of the pies.
7. Bake: Place the muffin tins in the preheated oven and bake for approximately 18 minutes, or until the tops and sides are a light golden brown. If the tops begin to brown too quickly, cover them with aluminum foil to prevent over-browning.
8. Cool and Serve: Allow the mini pot pies to cool slightly before using a knife to gently loosen them from the muffin tins.

Enjoy your delicious Mini Chicken Pot Pies!