“My mother-in-law hardly eats anything these days, but she tore this up!

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:

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Prepare muffin tins: Spray muffin tins with non-stick spray.
3. Cut crescent roll dough: Lay crescent roll dough out flat and pinch seams together. Cut out 12 rounds using a biscuit cutter.
4. Press dough into muffin tins: Press dough into muffin tins, including up the sides.
5. Combine filling: In a large bowl, mix together soup, thawed vegetables, and shredded chicken.
6. Fill muffin cups: Spoon filling into each muffin cup, avoiding overfilling.
7. Add crust top: Slice strips of dough and lay across the tops of the muffin cups.
8. Bake: Bake for 18 minutes, or until top and sides are light golden brown. Cover with aluminum foil if browning too quickly.
9. Cool and serve: Let cool and use a knife to loosen from muffin tins.