Mini Chicken Pot Pies

Preheat the oven to 400*

Spray muffin tins with a non stick spray

Lay the crescent roll dough out flat, pinch seams together

Using a biscuit cutter, cut out 12 rounds from the dough

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

In a large bowl, mix together the soup, thawed vegetables and the shredded chicken

Spoon the filling into each muffin cup, do not overfill

Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups

Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.

If the top begins to brown too quickly, cover with aluminum foil and bake

Let cool and use a knife to loosen from the muffin tins.