These mini chicken pot pies are a delicious and satisfying appetizer or main course. The flaky crust and creamy filling make for a perfect bite-sized treat.

Ingredients:
Ingredient Quantity
Cream of Chicken Soup 14 ounces
Chicken Stock ¼ cup
Crescent Rolls 3 packages
Frozen mixed vegetables (thawed) 9 ounces
Shredded Chicken 1 cup
Instructions:
Preheat oven: Preheat oven to 400°F (200°C).
Prepare muffin tins: Spray muffin tins with non-stick spray.
Cut crescent roll dough: Lay crescent roll dough out flat and pinch seams together. Cut out 12 rounds using a biscuit cutter.

Press dough into muffin tins: Press dough into muffin tins, including up the sides.

Combine filling: In a large bowl, mix together soup, thawed vegetables, and shredded chicken.
Fill muffin cups: Spoon filling into each muffin cup, avoiding overfilling.
Add crust top: Slice strips of dough and lay across the tops of the muffin cups.
Bake: Bake for 18 minutes, or until top and sides are light golden brown. Cover with aluminum foil if browning too quickly.
Cool and serve: Let cool and use a knife to loosen from muffin tins.