Mini Chicken Pot Pies

These Mini Chicken Pot Pies, while they are not bite sized, boy are they good! One thing I can promise you is that they are super easy to make only 4 ingredients. And, actually it's   hard to say that I even “cooked” them, technically, I assembled them.

Mini Chicken Pot Pies

Ingredients:
1 Box Creamy Herb & Garlic Soup  2 Pkgs Pillsbury Crescent Rolls
1 Bag Frozen Vegetables, thawed
1 Cup of Chicken cut into pieces-
3-inch round cookie cutter or you can use a glass
Cupcake pan

Directions: 
Pre-heat oven to 400° 
Lay the crescent roll flat 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 vegetables and cut up chicken. Spoon the filling mix into the cups and be careful not to overfill or it will bubble up while cooking. Cut strips of crescent dough to cover the top of the cups. Bake about 18 minutes until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. Use a knife to peek along the side of the cup to check to see how cooked the sides were. Let cool and then use a knife to loosen and lift out of cups.